Eggplant Vege Casserole

Gia Peterkin Trower

By
@peterkig

I love eggplant! Wanted to try something different from a spread recipe I saw. I added my own ingredients, and it was so good! I sent my sister the recipe to try and she loved it also. These were her exact words: "I'm hooked! Eggplant was delicious!!!!! I love all the different textures of potato,squash,tomatoes
and I did use a tablespoon of the Cumin and love the flavor. The Tamari gave it a nice flavor too. This makes a nice side dish and its healthy and low calorie". So here it is.


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 large
purple eggplant
1 large
green pepper cut up
1 large
red or orange pepper
2 clove
garlic chopped
1 medium
yellow squash
2 or 3
plum tomatoes
1 large
yellow potato sliced thin
1 medium
onion
1 Tbsp
cumin
1-2 Tbsp
tamari low sodium
salt and pepper
olive oil, extra virgin

Directions Step-By-Step

1
Preheat oven to 450 degrees.Lightly grease a 9x12 casserole dish with olive oil. .
2
Cut off ends of eggplant, and cut in half. Slice the halves lengthwise and then across about 1/2" cubes.
3
Chop the remaining ingredients (peppers garlic, squash, tomatoes (not too thin), potato, garlic and onion. Place is a large bowl. Add salt and pepper, cumin and tamari and mix well.
4
Pour the vegetables in the dish and spread out.
5
Cook on high 450 degrees for 20 minutes. Turn vegetables over and lower oven to 400 and cook an additional 20 minutes or until the vegetables are tender

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #Eggplant