Bean Casserole With Eggplant and Red Pepper

READY IN: 45mins
Recipe by AmandaInOz

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

Top Review by Prose

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.

Ingredients Nutrition

Directions

  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.

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