Bean Casserole With Eggplant and Red Pepper

“One dish vegetarian meal that's quick and easy to throw together. Feel free to substitute canned tomatoes for fresh.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

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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