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Vegetable Casserole with Eggplant and Tomatoes

Nadia KornazovaNadia Kornazova
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Vegetable Casserole with Eggplant and Tomatoes
Image: Biserka Josifova
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01/08/2021
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Preparation15 min.
Cooking60 min.
Тotal75 min.
Servings4
"Pamper yourself with an aromatic vegetable casserole, which is colorful and delicious. An absolute joy for your eyes and mouth"

Ingredients

  • eggplants - 2 - 3 pcs.
  • zucchini - 2 - 3 pcs.
  • red peppers - 2 pcs.
  • onion - 3 onions
  • oil - 2 tbsp.
  • canned tomatoes - 1 tin
  • garlic - 3 cloves
  • salt
  • black pepper
  • breadcrumbs - 1 - 2 tbsp.
  • yellow cheese - 10.5 oz (300 g)
measures

How to cook

An idea for lunch!

The eggplants are cut into strips lengthwise, salted and left aside drain. The zucchini are also cut lengthwise and the peppers into strips.

Slice the onion and stew it in some oil until it's soft, then add the tomatoes and cook until the excess liquid evaporates.

Pour the sauce into a baking pan, add the vegetables and arrange them nicely.

Drizzle with a little oil, sprinkle with salt, black pepper and breadcrumbs and bake it coved in foil in a preheated 392°F (200 degree) oven for about 35 minutes.

Remove the foil and bake the vegetable casserole for another 15 minutes.

Sprinkle the roasted eggplants with the grated yellow cheese and place it back in the oven until the cheese has melted.

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