Vegetarian Bean Bake
|Eggplant||1 Medium, cut into 1 inch chunks|
|Salad oil||3 Tablespoon, sliced|
|Garlic||1 Clove (5 gm), sliced|
|Zucchini||18 Ounce, cut into 1/2 inch slices (3 Small, About 6 Ounce Each)|
|Onions||3 Medium, cut into1/2 inch slices|
|Canned white kidney beans||19 Ounce (1 Can)|
|Canned garbanzo beans||19 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Italian seasoning||1 Teaspoon|
|Mozzarella cheese||16 Ounce (1 Package)|
1. In 5-quart Dutch oven over medium-high heat, in 1/2 cup hot salad oil, cook eggplant until lightly browned, stirring frequently and adding more oil if necessary. With slotted spoon, remove eggplant to paper towels to drain.
2. Preheat oven to 375°F. In same Dutch oven in 3 tablespoons more hot salad oil, cook garlic until lightly browned; discard garlic. Add zucchini and onions; cook over medium-high heat, stirring frequently, until zucchini is lightly browned.
3. Gently stir in eggplant, kidney and garbanzo beans, and remaining ingredients except cheese. Spoon into 13" by 9" baking dish. Bake, uncovered, 35 minutes or until eggplant is fork-tender.
4. Arrange cheese slices on vegetables; bake 5 minutes longer or until cheese melts.