Bean Casserole With Eggplant And Red Pepper Recipe

Ingredients for Bean Casserole With Eggplant And Red Pepper

• 3 tablespoons olive oil
• Onions
• Garlic Cloves
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 teaspoon dried rosemary
• Ground Sage
• 1 teaspoon paprika
• 1 (28 ounce) can crushed tomatoes OR 2 cups fresh, chopped tomatoes
• Fresh Ground Black Pepper
• Eggplants
• Roasted Red Peppers

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.