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Vegetarian Bean Bake

Western.Chefs's picture
  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
  Salt 1 Teaspoon
  Pepper 1⁄4 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.

Recipe Summary

Side Dish

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