Eggplant-Tomato Casserole Recipe

Name: Eggplant-Tomato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. plus 2 tsp. olive oil; 2 medium-sized onions, halved and cut into thin slices; 2 medium-sized red bell peppers, diced (about 2 cups); 3 cloves garlic, minced; 2 tsp. fennel seeds, crushed; 2 tsp. dried oregano; 1 medium-sized eggplant (about 1 lb.), trimmed and diced (about 5 cups); 6 plum tomatoes, chopped; 4 oz. feta cheese, crumbled (about 1 cup); 1/2 cup chopped fresh mint

Servings: persons

1 Tbs. plus 2 tsp. olive oil
2 medium-sized onions, halved and cut into thin slices
2 medium-sized red bell peppers, diced (about 2 cups)
3 cloves garlic, minced
2 tsp. fennel seeds, crushed
2 tsp. dried oregano
1 medium-sized eggplant (about 1 lb.), trimmed and diced (about 5 cups)
6 plum tomatoes, chopped
4 oz. feta cheese, crumbled (about 1 cup)
1/2 cup chopped fresh mint

1
Preheat oven to 350F.
2
Warm 1 Tbs.
3
oil in 6-qt.
4
Dutch oven over medium-high heat.
5
Add onions and bell peppers, and cook, stirring often, 8 to 10 minutes, or until onions are golden.
6
Stir in garlic, fennel seeds and oregano, and cook 1 minute.
7
Transfer to bowl.
8
Heat remaining 2 tsp.
9
oil in Dutch oven over medium heat.
10
Add eggplant, and cook, stirring often, 8 minutes, or until lightly browned.
11
Stir in tomatoes and onion-pepper mixture.
12
Season to taste with salt and pepper.
13
Cover casserole and bake 50 minutes.
14
Top with feta cheese and mint, and serve.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbs. plus 2 tsp. olive oil, 2 medium-sized onions, halved and cut into thin slices, 2 medium-sized red bell peppers, diced (about 2 cups), 3 cloves garlic, minced, and more.

Yes, Eggplant-Tomato Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant-Tomato Casserole

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