Tasty Mediterranean Vegetable Casserole

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs), sliced 2 large eggplants (about 1 kg / 2.2 lbs), sliced
• 2 zucchinis, sliced 2 zucchinis, sliced
• 2 bell peppers (1 red, 1 yellow), sliced 2 bell peppers (1 red, 1 yellow), sliced
• 4 tomatoes, sliced 4 tomatoes, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 28g, 14g
• Protein: 5g
• Fiber: 9g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the sliced eggplants in a colander and sprinkle them with salt. Let them sit for about 20 minutes to remove excess moisture.
3. 3.
   Rinse the eggplant slices and pat them dry with a paper towel.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
5. 5.
   Add the bell peppers and zucchinis to the skillet and cook for about 5 minutes, until they start to soften.
6. 6.
   Stir in the dried oregano, thyme, paprika, salt, and pepper. Cook for another minute to allow the flavors to meld.
7. 7.
   In a greased baking dish, arrange a layer of sliced tomatoes at the bottom.
8. 8.
   Layer the cooked vegetables on top of the tomatoes, alternating between eggplant, zucchini, and bell peppers.
9. 9.
   Repeat the layers until all the vegetables are used, finishing with a layer of tomatoes on top.
10. 10.
    Cover the baking dish with aluminum foil and bake for 40 minutes.
11. 11.
    Remove the foil and bake for an additional 10 minutes, or until the vegetables are tender and lightly browned.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Eggplants — Salting the eggplant slices helps remove excess moisture and reduces bitterness. Rinse and pat them dry before cooking.
• Bell peppers — Use a mix of red and yellow bell peppers for a vibrant and colorful presentation.
• Tomatoes — Choose ripe and juicy tomatoes for the best flavor.

Tips & Tricks

• For a smoky flavor, you can grill the vegetables instead of baking them.
• Add a sprinkle of crumbled feta cheese on top before serving for an extra burst of flavor.
• Serve the casserole with a side of crusty bread to soak up the delicious juices.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Mediterranean vegetable casserole as a main course, accompanied by a fresh green salad and some crusty bread. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Garnish the casserole with a sprinkle of fresh herbs, such as parsley or basil, to add a pop of color. Serve it in a beautiful ceramic baking dish to showcase the vibrant colors of the vegetables.