Bean Casserole With Eggplant And Red Pepper

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 onions, roughly chopped
• 2 teaspoons garlic cloves, crushed
• 1 (14 ounce) can chickpeas, drained
• 1 (15 ounce) can kidney beans, drained
• 2 teaspoons rosemary, finely chopped
• 2 teaspoons ground sage
• 1 -2 teaspoon paprika (optional)
• 1 lb ripe tomato, skinned and chopped
• fresh ground black pepper
• 2 large eggplants, sliced
• 2 large roasted red peppers, cut into large slices

Recipe

• 1 preheat the oven to 350°f.
• 2 heat olive oil in a large pan. saute onion and garlic until soft and golden.
• 3 add the rosemary, sage, paprika and tomatoes. saute for 2 minutes. add the chickpeas and kidney beans. set aside.
• 4 saute eggplant slices in oil until golden. remove from pan and drain well on paper towels.
• 5 in a large shallow ovenproof dish, layer the bean mixture with the red pepper slices and eggplant, finishing with the red pepper and eggplant.
• 6 bake in the oven for 20-30 minutes. serve with a green salad.