Baked Eggplant and Zucchini Casserole

This delicious baked eggplant and zucchini casserole is an excellent way to enjoy a colorful array of vegetables, richly enhanced by aromatic herbs and a layer of melted cheese. With its vibrant colors and tantalizing flavors, this dish is perfect for a comforting family dinner or a special occasion. The combination of eggplant, zucchini, peppers, and tomatoes creates a unique taste experience that’s both healthy and satisfying. The gentle sweetness of the vegetables is balanced by the savory undertones of garlic and thyme. This casserole is not only easy to prepare but also provides a feast for the senses. The dish is gluten-free and can be easily adapted to meet vegetarian and vegan dietary preferences. It pairs beautifully with a side of fresh salad or a warm loaf of bread. This recipe will surely become a favorite in your kitchen, offering both nutrition and delightful taste in each serving. Invite your loved ones to enjoy this fulfilling meal, and savor every bite together.

Ingredients

Main Ingredients:

1 Eggplant
1 Zucchini
2 Onions
1 Red Bell Pepper
1 Green Bell Pepper
2 Tomatoes
2-3 Cloves of Garlic
50 g Hard Cheese
Olive Oil

Spices:

Bay Leaves
Thyme
Pepper
Salt

Preparation Time

Total Time: 50 minutes (Prep: 20 minutes, Cook: 30 minutes)

Step-by-Step Instruction

Prepare the Eggplant: Slice the eggplant into rounds, sprinkle with salt, and let it sit for about 10 minutes to draw out any bitterness.
Chop the Vegetables: Finely chop the onions and slice the zucchini into rings. Slice the bell peppers and tomatoes according to your preference.
Prepare the Garlic: Mince or finely chop the garlic cloves.
Sauté Onions and Garlic: In a pan over medium heat, pour in some olive oil and sauté the chopped onions and garlic until they become translucent and fragrant.
Add Zucchini and Peppers: Stir in the zucchini slices, drained and rinsed eggplant, and chopped bell peppers. Cook until the vegetables start to soften.
Incorporate Tomatoes and Seasonings: Add the tomatoes to the pan, followed by thyme, salt, and pepper. Stir well to ensure the vegetables are evenly coated with the seasonings.
Layer the Casserole: Lightly grease a baking dish and arrange the vegetables in it, interspersing with bay leaves for added aroma.
Drizzle with Olive Oil: Pour a generous amount of olive oil over the vegetables to help them roast beautifully.
Bake the Casserole: Preheat your oven to 180-200°C (356-392°F) and bake the casserole for about 30 minutes until the vegetables are tender and cooked through.
Add the Cheese: Sprinkle grated cheese on top of the casserole and return it to the oven for a few more minutes until the cheese is melted and golden.
Serve and Enjoy: Remove from the oven, let it cool slightly, and serve warm as a delightful main course or side dish.

Tips

Substitutions: For a vegan option, replace cheese with a vegan alternative.
Extra Flavor: Add a splash of balsamic vinegar for a more robust flavor.
Herbs: Fresh basil can be used as a garnishing herb for a fresh kick.

Nutritions

Calories: Approx. 250 per serving
Protein: 7g
Fats: 12g
Carbs: 25g

Variations

Protein Boost: Add chickpeas or lentils for extra protein and a heartier dish.
Spice Level: Incorporate chili flakes for a bit of heat if desired.

Serving Suggestions

Side Dishes: Serve with a crisp green salad or crusty bread.
Garnishes: Top with fresh basil or parsley for added flavor and color.

Best Places

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