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.

Reviews & Comments 4

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  • dione73 8 years ago
    Alright I'm sold!
    Was this review helpful? Yes Flag
    " It was excellent "
    lincolntoot ate it and said...
    Oh my! This sounds delicious! Best of all most of the ingredients are in my garden! 5 forks from me!
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  • sweetnrose 10 years ago
    sounds wonderful! I will try this as soon as our grocery has some descent looking eggplant again-- or when my garden starts producting!
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  • jo_jo_ba 10 years ago
    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
    Was this review helpful? Yes Flag

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