Bean Casserole With Eggplant and Red Pepper

Total Time
Prep 20 mins
Cook 25 mins

One dish vegetarian meal that's quick and easy to throw together. Feel free to substitute canned tomatoes for fresh.

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Heat olive oil in a large pan. Saute onion and garlic until soft and golden.
  3. Add the rosemary, sage, paprika and tomatoes. Saute for 2 minutes. Add the chickpeas and kidney beans. Set aside.
  4. Saute eggplant slices in oil until golden. Remove from pan and drain well on paper towels.
  5. In a large shallow ovenproof dish, layer the bean mixture with the red pepper slices and eggplant, finishing with the red pepper and eggplant.
  6. Bake in the oven for 20-30 minutes. Serve with a green salad.
Most Helpful

I made this as a vegetarian entree for Christmas eve. It went over way better with the family than other veggie casseroles I have made in the past. Unfortunately, one of my eggplants turned up missing, so I ended up using 1 eggplant and 1 large zucchini. It was delicious. I will definitely make it again.

Prose December 30, 2008

This is my second attempt to review this reccipe- the first one never showed up. Anyway- this is tasty, Eggplant is probably our least favorite vegetable but we keep getting them in our CSA boxes, so I'm always on the prowl for eggplant recipes that aren't too "eggplanty" (if that makes sense). This did the trick. The only changes I made to the recipe was to bake the eggplant (and cut it into smaller pieces), used only oil spray and cooked the beans from scratch. Leftovers were good reheated for lunches as well. Thanks for posting!

VegSocialWorker September 21, 2008

I loved this healthy, nutritious casserole. We made as is, and living in the Philippines we did the Asian thing by eating it with rice. Thanks! Made for ZWT4 - Los Jefes de la Cocina.

Enjolinfam June 21, 2008