EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY
Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley
Provided by Rachel Gaewski
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400ºF (200ºC).
- With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
- Drain the potatoes, and rinse with cold water. Peel off the skin.
- Cut the potatoes into ½-inch (1 cm) pieces and set aside.
- Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
- Bake for 25 minutes, flipping halfway through.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
- Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
- Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
- Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
- Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams
EGGPLANT, POTATO, TOMATO CASSEROLE
I am really not a fan of eggplant - unless it's done this way! I found this recipe ten years ago, but haven't made it in a long time. My organic box had an eggplant in it this week, so I had to make it again. I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever!
Provided by Katzen
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
- Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
- Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
- Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.
Nutrition Facts : Calories 213.1, Fat 3.9, SaturatedFat 0.6, Sodium 309.5, Carbohydrate 41.4, Fiber 7.8, Sugar 6.1, Protein 5.6
TOMATO-EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Tomato-Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice eggplant, peel and put into boiling salted water immediately.
- Boil about 10 minutes until tender.
- Drain and return to pan and mash.
- Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
- Add the grated cheese.
- Pour into buttered casserole and cover with the tomato slices.
- Sprinkle top with additional cheese.
- Bake at 375 degrees until lightly browned on top.
Nutrition Facts : Calories 265.9, Fat 13.6, SaturatedFat 7.5, Cholesterol 135.8, Sodium 173.9, Carbohydrate 26.9, Fiber 5.6, Sugar 4.4, Protein 10.4
EGGPLANT, POTATO AND PEPPER CASSEROLE
Categories Potato Tomato Side Bake Vegetarian Casserole/Gratin Eggplant Bell Pepper Healthy Vegan Thyme Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt.
- Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs.
- Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels.
- Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce.
- Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving.
VEGETABLE STEW (AUBERGINE/EGGPLANT), TOMATO, PEPPER & POTATO
This is a recipe from a southern italian cookbook that I rediscovered recently. It's so simple to make but totally gorgeous and very filling. You can serve it hot or cold - I think it's much nicer cold and tastes even better the day after making it. You could maybe use a little less olive oil than the recipe calls for, personally I prefer to use about about two thirds as much as directed - but have posted the recipe as it was written originally.
Provided by koala girl
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the aubergines, lay in a colander and sprinkle with salt. Cover with a plate, put a weight on top and leave to one side for the juices to drain out, while you are preparing the rest of the vegetables.
- Peel and dice the potatoes, peel, deseed and chop the tomatoes, and deseed and slice the peppers. Heat half the olive oil, wash and dry the aubergines and fry in the oil until crisp on the outside.
- In a separate pan, fry the peppers and potatoes together in the remaining oil until just soft. Then add the aubergines, tomatoes and garlic. Season and simmer for one hour.
- Serve hot or cold.
Nutrition Facts : Calories 264.8, Fat 20.6, SaturatedFat 2.9, Sodium 9.9, Carbohydrate 19.6, Fiber 5.2, Sugar 4.8, Protein 2.9
TOMATO POTATO AND EGGPLANT (AUBERGINE) CASSEROLE
I found this years ago in a Canadian Living Magazine. I made it several times, then forgot about it until recently, only I couldn't find my copy of the recipe. Sooooo, I guessed at it and it came out pretty much the way I remember. My recipe calls for 2 cloves of garlic, but use at your own discretion.
Provided by Karen1961
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
- Slice potato and eggplant into roughly 1/4" slices.
- Spray a 9" x 9" tall cassarole dish with non-stick spray.
- Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
- Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
- Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
- Serve with a green salad.
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