Thursday, January 5, 2012

Vegetable Casserole




Ingredients


  • 1 medium sweet yellow onion, chopped

  • 1 medium red bell pepper, chopped

  • 1 ½ Tablespoons olive oil

  • 3 cloves garlic, minced

  • 2 small to medium zucchini, chopped

  • 1 medium to large eggplant, cut into 1 inch cubes

  • 1 Cup tomato puree

  • 2 large eggs, beaten

  • 1 Cup Monterey jack or mozzarella cheese, shredded & divided

  • ½ Cup Parmesan cheese, shredded

  • Salt and pepper to taste


  • Preparation

    1. Preheat oven to 400 degrees.

    2. In a large skillet over medium heat sauté onions and peppers in olive oil until tender. Add garlic and zucchini and sauté for an additional 4 minutes. Add eggplant, salt and pepper to taste and sauté another 10-15 minutes.

    3. Remove from heat and stir in tomato puree. Stir in beaten eggs, Parmesan cheese and half of Monterey Jack or mozzarella cheese. Pour in a 9 x 9 glass square baking dish, and top with remaining cheese.

    4. Bake for 20-25 minutes. Remove from oven and let rest for 10 minutes before serving.

    Serves 6

    1 comment:

    1. Just made it... Looks delicious already...

      ReplyDelete