Recipe

Squashy Aubergine Casserole Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 3 months ago A great all-in-one dinner meal to help use up your summer garden's gifts! Prep:60m Cook:12m Servings:6	Jo_jo_ba
	italian vegetables gorgonzola zucchini eggplant cheese colourful hot casserole mushrooms beans

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Fans

lincolntoo

Ingredients

1 eggplant, halved lengthwise

2 zucchini, diced medium

1 yellow zucchini, diced medium

3 shallots, peeled and chopped

1 red bell pepper, chopped

12 white mushrooms, chopped

3 large cloves garlic, chopped

½ tsp paprika

¼ tsp cayenne pepper

28 oz diced tomatoes, drained

½ cup sherry

1 cup cooked cannellini or butter beans

½ cup Gruyere cheese, grated

½ cup Gorgonzola chese, shredded

Directions

Preheat oven to 400F. Score eggplant in a crisscross pattern.

Brush eggplant with olive oil, roast 45 minutes, skin-side up. Peel and chop flesh, set aside.

Heat oven to 375F.

Heat fry-pan, spray with non-stick spray.

Add all vegetables but eggplant, tomatoes and beans. Stir well.

Add garlic, paprika, and cayenne.

Cook, stirring occasionally, 10 minutes.

Add eggplant and tomatoes. Reduce heat to medium.

Cover and cook 12 minutes.

Add sherry and beans, mixing to thoroughly combine.

Transfer mixture to a lightly greased baking pan.

Cover in cheese, bake 12 minutes.

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Comments

jo_jo_ba 2 years ago said:
Amount Per Serving
Calories: 229.7
Total Fat: 6.5 g
Cholesterol: 18.3 mg
Sodium: 567.5 mg
Total Carbs: 26.7 g
Dietary Fiber: 7.2 g
Protein: 12.0 g

sweetnrose 1 year, 8 months ago said:
Sounds wonderful! I will try this as soon as our grocery has some descent looking eggplant again-- or when my garden starts producting!

lincolntoot 1 year, 5 months ago said:
Oh my! This sounds delicious! Best of all most of the ingredients are in my garden! 5 forks from me!

dione73 1 month, 1 week ago said:
Alright I'm sold!

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