Ingredients for Baked Eggplant Chili Casserole
- 1 large eggplant, peeled and diced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 carrots, chopped
- 2 zucchini, chopped
- 2 celery ribs, chopped
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 (28 ounce) can diced tomatoes with juice
- 1 tsp sugar
- 1 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1/2 cup soft breadcrumbs
- 1 1/2 cups shredded mozzarella cheese
- black beans
- corn
- salt
- pepper
- vegetable broth
- cheddar cheese
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How to Make Baked Eggplant Chili Casserole
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté the diced eggplant over medium heat until softened, about 5-7 minutes. Set aside.
- In the same skillet, sauté the onion and garlic until softened, about 3-5 minutes.
- Add the green bell pepper and cook for another 2 minutes.
- Stir in the kidney beans, black beans, corn, crushed tomatoes, chili powder, cumin, oregano, salt, and pepper.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in the vegetable broth and the cooked eggplant.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 30-35 minutes, or until heated through and bubbly.
- If using, sprinkle with cheddar cheese during the last 5 minutes of baking.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
52g
Fat
28g
Carbs
13g
