Baked Eggplant Chili Casserole

“A hearty vegetarian dish.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a deep bowl soak diced eggplant in heavily salted water (about 1/2 tablespoon salt). Use a smaller bowl to weigh the eggplant down so that it is fully submerged.
  2. Leave to soak about 20 minutes - until the water is discoloured - this process reduces the eggplant's absorbancy.
  3. Drain diced eggplant thoroughly and dry completely in a clean tea towel or use paper towels.
  4. Heat up 1 tablespoon of the olive oil and saute the eggplant until softened. Set aside.
  5. Using the same frypan heat up the second tablespoon of olive oil and saute the garlic and onion until soft.
  6. Add bell pepper, carrots, zucchini and celery. Saute 5 minutes.
  7. Sprinkle with red pepper flakes, chili powder and ground cumin. Cook 2 minutes.
  8. Add canned tomatoes with the juice, sugar, oregano and basil leaves.
  9. Cook on low until tomatoes are further broken up and softened.
  10. Stir in drained and rinsed kidney beans and bread crumbs.
  11. Preheat oven to 350 degrees F.
  12. Pour into a greased 9 x 9 glass casserole dish.
  13. Sprinkle with grated cheese and bake for 30 minutes.
  14. VERY IMPORTANT! Allow to rest for 20 minutes - it will thicken slightly and the flavours intensify if served warm not hot.
  15. Serve with garlic bread and a green salad.

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