Harvest Casserole Recipe

Name: Harvest Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salad oil; 1 large eggplant (bite size); 1 medium cauliflower in small pieces; 4 medium green peppers, cut bite size; 3 medium onions, 1/2-inch thick slices; 1/2 c. water; 2 (15 1/2 oz.) cans garbanzo beans or cannellini, drained; 1 (8 oz.) can tomato sauce; 1 (6 oz.) can tomato paste; 1 tsp. basil; 1/2 tsp. pepper; 1 tsp. salt; 1 (8 oz.) pkg. Mozzarella cheese

Servings: persons

salad oil
1 large eggplant (bite size)
1 medium cauliflower in small pieces
4 medium green peppers, cut bite size
3 medium onions, 1/2-inch thick slices
1/2 c. water
2 (15 1/2 oz.) cans garbanzo beans or cannellini, drained
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 tsp. basil
1/2 tsp. pepper
1 tsp. salt
1 (8 oz.) pkg. Mozzarella cheese

1
In 8-quart pot brown eggplant in oil, stir.
2
Drain on paper towels.
3
Brown next 3 veggies, stir.
4
Add water, boil.
5
Reduce heat to low, cover and simmer until tender.
6
Remove from heat, stir in eggplant, beans, tomato sauce, paste, salt, basil and pepper. Preheat oven to 350u00b0.
7
Bake 30 minutes in 2 (12 x 8-inch) dishes or one large dish.
8
Add cheese 5 minutes before removing from oven.

203

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 13 ingredients. The key ingredients include: salad oil, 1 large eggplant (bite size), 1 medium cauliflower in small pieces, 4 medium green peppers, cut bite size, and more.

Yes, Harvest Casserole falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Harvest Casserole

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