Serves 8
88 cal · 45 min
Fall Veggie Casserole
Recipe GLPRc2bc27a6a92832
A colorful medley of fresh fall vegetables—eggplant, tomatoes, bell pepper, and onions—sautéed together with garlic and aromatic seasonings, then finished with a light sprinkle of Parmesan cheese. This wholesome, vegetable-forward casserole makes a satisfying and nutritious main dish that celebrates autumn's harvest.
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Ingredients
1 medium eggplant, peeled and cut into ½-inch cubes (about 5½ cups)
4 medium tomatoes, seeded and chopped into bite-sized pieces
1 green bell pepper, halved, seeded, and chopped into ½-inch pieces
1 medium onion, finely chopped
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil
2 tablespoons grated Parmesan cheese
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Rinse the eggplant under cold water and use a vegetable peeler or small knife to remove the skin completely.
Cut the peeled eggplant into ½-inch cubes. You should have approximately 5½ cups of cubed eggplant.
Wash the tomatoes and cut each one in half. Scoop out and discard the seeds. Chop the remaining flesh into bite-sized pieces.
Wash the green bell pepper and cut it in half from top to bottom. Remove and discard the stem and all seeds inside.
Cut the bell pepper halves into ½-inch pieces.
Peel the onion and finely chop it into small, uniform pieces.
Peel and mince the garlic clove into very fine pieces.
Heat the vegetable oil in a large skillet over medium heat for 1 minute until shimmering.
Add the diced eggplant, chopped tomatoes, bell pepper pieces, onion, and minced garlic to the skillet. Stir to coat everything evenly with oil.
Sprinkle the salt and black pepper over the vegetables and stir well to combine.
Continue cooking over medium heat, stirring occasionally, for 20–25 minutes until all vegetables are very tender and the eggplant is soft when pierced with a fork.
Transfer the cooked vegetable mixture to a serving bowl or platter. Top with the grated Parmesan cheese and serve warm.
