Mediterranean Vegetable Casserole
Mediterranean vegetable casserole is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g eggplant
- 400 g light green bell peppers
- Salt
- 5 garlic cloves
- 1 can diced tomatoes (400 g)
- 100 ml Vegetable broth
- pepper (ground)
- ¼ tsp cinnamon and ¼ tsp allspice
- olive oil for frying
- 200 g sheep cheese (feta)
Instructions
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1.
Wash, trim, and slice the eggplant into about 1 cm thick rounds; sprinkle with a little salt and let stand in a sieve for about 30 minutes. Peel and slice the garlic. Wash, trim, deseed, and cut the bell peppers into rings.
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2.
Pat the eggplant dry. Heat oil in a large pan and fry the eggplant slices in batches over medium heat until golden yellow; drain on paper towels. Briefly sauté the pepper rings, then set aside.
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3.
Sauté the garlic in 1 tablespoon of oil, add the tomatoes with their juice and vegetable broth, season with salt, pepper, cinnamon, and allspice, and simmer for 15 minutes, tasting as you go.
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4.
Crumble the sheep cheese.
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5.
Layer the eggplant, peppers, and feta in a greased baking dish, drizzle with tomato sauce, and bake in a preheated oven at 200°C (center) for about 20 minutes.
