eggplant vege casserole
I love eggplant! Wanted to try something different from a spread recipe I saw. I added my own ingredients, and it was so good! I sent my sister the recipe to try and she loved it also. These were her exact words: "I'm hooked! Eggplant was delicious!!!!! I love all the different textures of potato,squash,tomatoes and I did use a tablespoon of the Cumin and love the flavor. The Tamari gave it a nice flavor too. This makes a nice side dish and its healthy and low calorie". So here it is.
yield
6 -8
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For eggplant vege casserole
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1 lgpurple eggplant
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1 lggreen pepper cut up
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1 lgred or orange pepper
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2 clovegarlic chopped
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1 mdyellow squash
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2 or 3plum tomatoes
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1 lgyellow potato sliced thin
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1 mdonion
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1 Tbspcumin
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1-2 Tbsptamari low sodium
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salt and pepper
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olive oil, extra virgin
How To Make eggplant vege casserole
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1Preheat oven to 450 degrees.Lightly grease a 9x12 casserole dish with olive oil. .
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2Cut off ends of eggplant, and cut in half. Slice the halves lengthwise and then across about 1/2" cubes.
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3Chop the remaining ingredients (peppers garlic, squash, tomatoes (not too thin), potato, garlic and onion. Place is a large bowl. Add salt and pepper, cumin and tamari and mix well.
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4Pour the vegetables in the dish and spread out.
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5Cook on high 450 degrees for 20 minutes. Turn vegetables over and lower oven to 400 and cook an additional 20 minutes or until the vegetables are tender
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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