Eggplant Casserole

This eggplant casserole is simple with just a few ingredients. This makes a terrific side dish or a main dish if you are one who enjoys eggplant.

Eggplant Casserole

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Vegetarian

Cuisine: Caribbean

Servings: 4


  • 2 medium eggplants
  • 3 tablespoons olive oil
  • 1 medium onion sliced
  • 3 cloves garlic finely chopped
  • 8 medium tomatoes sliced
  • 2 carrots grated
  • 1 tbsp tomato paste
  • 2 medium sweet peppers chopped
  • 1 stalk celery chopped
  • 2 sprigs chive chopped
  • 2 pimento peppers
  • 3 sprigs fine leaf thyme
  • 1 cup parmesan cheese grated
  • 1/2 cup cheddar cheese grated
  • Salt and black pepper to taste


  • Slice one eggplant. Discard the two ends. Sprinkle the eggplant slices with salt, and let stand for about 10 minutes in a colander placed in the sink so that the eggplants bitter liquid drains away. Peel and chop, the other eggplant.
  • Heat the olive oil in a large frying pan over medium-high heat. Saute the onion, garlic, pimento pepper and sweet pepper.
  • Add the tomatoes and the celery, fine leaf thyme and chive.
  • Add the tomato paste. Mix together.
  • Add the sweet pepper grated carrot and the chopped eggplant.
  • Leave to cook for about a few minutes until the eggplant is brown. Season with salt and black pepper to taste.
  • Place a layer of the eggplant slices in 23x30cm baking dish.
  • Place half of the sauteed tomatoes and eggplant over the slices of eggplant.
  • Then layer with half the amount of grated cheese.
  • Repeat layers until finished.
  • Preheat the oven to 350 degrees F. Bake for 25 to 30 minutes or until the top is golden brown.

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Recipe © Simply Trini Cooking. All rights reserved

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