Ingredients for Potato Eggplant Casserole
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How to Make Potato Eggplant Casserole
- Preheat oven to 375°F (190°C).
- Peel and dice the potatoes into 1-inch cubes. Peel and dice the eggplant into similar-sized cubes.
- Sauté the onion and garlic in olive oil until softened (about 5 minutes).
- Add the diced potatoes and eggplant to the pan. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Stir in the crushed tomatoes, tomato paste, soy crumbles (or ground meat), oregano, basil, salt, and pepper. Cook for another 2-3 minutes.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 60-75 minutes, or until the potatoes are tender and the top is lightly browned.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
47g
Fat
12g
Carbs
12g