Squashy Aubergine CasseroleFrom jo_jo_ba 9 years ago
- 1 eggplant, halved lengthwise shopping list
- 2 zucchini, diced medium shopping list
- 1 yellow zucchini, diced medium shopping list
- 3 shallots, peeled and chopped shopping list
- 1 red bell pepper, chopped shopping list
- 12 white mushrooms, chopped shopping list
- 3 large cloves garlic, chopped shopping list
- ½ tsp paprika shopping list
- ¼ tsp cayenne pepper shopping list
- 28 oz diced tomatoes, drained shopping list
- ½ cup sherry shopping list
- 1 cup cooked cannellini or butter beans shopping list
- ½ cup gruyere cheese, grated shopping list
- ½ cup gorgonzola chese, shredded shopping list
How to make it
- 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.
The Cookjo_jo_ba Oshawa, CA
The Rating1 people
Oh my! This sounds delicious! Best of all most of the ingredients are in my garden! 5 forks from me!lincolntoot in Freehold loved it
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