BEAN CASSEROLE WITH EGGPLANT AND RED PEPPER

Bean Casserole With Eggplant and Red Pepper image

One dish vegetarian meal that's quick and easy to throw together. Feel free to substitute canned tomatoes for fresh.

Provided by AmandaInOz

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil
2 onions, roughly chopped
2 teaspoons garlic cloves, crushed
1 (14 ounce) can chickpeas, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons rosemary, finely chopped
2 teaspoons ground sage
1 -2 teaspoon paprika (optional)
1 lb ripe tomatoes, skinned and chopped
fresh ground black pepper
2 large eggplants, sliced
2 large roasted red peppers, cut into large slices

Steps:

Preheat the oven to 350°F.
Heat olive oil in a large pan. Saute onion and garlic until soft and golden.
Add the rosemary, sage, paprika and tomatoes. Saute for 2 minutes. Add the chickpeas and kidney beans. Set aside.
Saute eggplant slices in oil until golden. Remove from pan and drain well on paper towels.
In a large shallow ovenproof dish, layer the bean mixture with the red pepper slices and eggplant, finishing with the red pepper and eggplant.
Bake in the oven for 20-30 minutes. Serve with a green salad.

Nutrition Facts : Calories 377.9, Fat 9.4, SaturatedFat 1.3, Sodium 624.7, Carbohydrate 64.2, Fiber 20.6, Sugar 13.8, Protein 14.9

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