Forktionary

Bean Casserole With Eggplant And Red Pepper Recipe

This vibrant vegetarian bean casserole is a quick and easy one-pan wonder, perfect for a weeknight meal! Featuring tender eggplant, sweet red peppers, and hearty beans in a flavorful herb-infused tomato sauce, this recipe is easily customizable – use canned tomatoes for extra convenience. Get ready for a satisfying and delicious vegetarian feast in under an hour!

Prep Time 20 mins
Cook Time 45 mins
Calories 377.9 kcal
Protein 29g
Rating 4.8 (4 Reviews)
Bean Casserole With Eggplant And Red Pepper 125

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean Casserole With Eggplant And Red Pepper

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon paprika
  • 1 (28 ounce) can crushed tomatoes (or 2 cups fresh, chopped tomatoes)
  • Fresh Ground Black Pepper, to taste
  • 1 medium eggplant, sliced into ½-inch thick rounds
  • 1 large red bell pepper, sliced
  • fresh herbs, for garnish (optional)

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How to Make Bean Casserole With Eggplant And Red Pepper

  1. Preheat oven to 350°F (175°C).
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  3. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened and golden (about 5 minutes).
  4. Add 1 teaspoon dried rosemary, 1 teaspoon dried sage, 1 teaspoon paprika, and 1 (28 ounce) can crushed tomatoes (or 2 cups fresh, chopped tomatoes).
  5. Sauté for 2 minutes, stirring occasionally.
  6. Stir in 1 (15 ounce) can chickpeas, drained and rinsed, and 1 (15 ounce) can kidney beans, drained and rinsed.
  7. Set aside.
  8. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add 1 medium eggplant, sliced into ½-inch thick rounds.
  9. Sauté until golden brown on both sides (about 5-7 minutes per side).
  10. Remove eggplant from skillet and drain on paper towels.
  11. In a large, shallow ovenproof dish (approximately 9x13 inches), layer half of the bean mixture, followed by half of the sliced red pepper (1 large red bell pepper, sliced), and half of the eggplant slices. Repeat layers.
  12. Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly.
  13. Serve hot, garnished with fresh herbs (optional), alongside a fresh green salad.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

55g

Fat

6g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Casseroles Main Dish Beans Vegetables Oven Vegetarian Dietary One Dish Meal Chick Peas Garbanzos Peppers Tomatoes Equipment