eggplant vege casserole
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.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 large purple eggplant
- 1 large green pepper cut up
- 1 large red or orange pepper
- 2 cloves garlic chopped
- 1 medium yellow squash
- 2 or 3 - plum tomatoes
- 1 large yellow potato sliced thin
- 1 medium onion
- 1 tablespoon cumin
- 1-2 tablespoon tamari low sodium
- - salt and pepper
- - olive oil, extra virgin
How To Make eggplant vege casserole
-
Step 1Preheat oven to 450 degrees.Lightly grease a 9x12 casserole dish with olive oil. .
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Step 2Cut off ends of eggplant, and cut in half. Slice the halves lengthwise and then across about 1/2" cubes.
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Step 3Chop 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.
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Step 4Pour the vegetables in the dish and spread out.
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Step 5Cook 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Diet:
Vegetarian
Keyword:
#Eggplant
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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