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.

Ingredients

• 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

Instructions

• 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