CHEESY VEGETABLE CASSEROLE WITH EGGPLANT

Cheesy Vegetable Casserole with Eggplant image

A combination of eggplant, Cheddar cheese, and other vegetables that marries the flavors into a tasty, colorful, festive casserole with a hint of sweetness.

Provided by woodpqrstu

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h10m

Yield 6

Number Of Ingredients 10

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Ingredients

1 large eggplant, peeled and diced
3 tablespoons butter
3 tablespoons flour
1 (28 ounce) can stewed tomatoes
1 green bell pepper, chopped
1 medium onion, chopped
2 tablespoons brown sugar, or more to taste
1 teaspoon salt
6 ounces grated sharp Cheddar cheese
⅓ cup fine bread crumbs

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 281 calories, Carbohydrate 26.4 g, Cholesterol 45 mg, Fat 15.9 g, Fiber 6.2 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 840.2 mg, Sugar 11.9 g