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Eggplant casserole




Source of Recipe


made it up






Recipe Introduction


I only used 1/2 an eggplant because my son interrupted me and I didn't see the other half. I was going to use a whole one so you could if you wanted to.





List of Ingredients



• 1 onion, roughly chopped
  
• 1 capsicum, roughly chopped
  
• 2-3 cloves garlic, finely chopped.
  
• 1/2 eggplant (a very large one) roughly chopped
  
• Quite a lot of olive oil
  
• 1/2 cup red wine (optional)
  
• salt
  
• paprika
  
• 2 bay leaves
  
• 1/2 bottle tomato passata
  
• sprinkle of cinnamon (optional)
  
• water as needed
  
• About 1 cup broadbeans (or however many you have)
  






Instructions



1. Heat oil and saute onion 1 minute. Add capsicum and stir for 2 more minutes. Add garlic for about 30 seconds.
   
2. Add eggplant, salt and paprika. Use more oil if you like. Stir well. When good and hot pour in the wine (or some water).
   
3. Add bay leaves and leave on high for 2 minutes or so until wine largely boils off. Add passata and cinnamon adding water if needed so all veg covered.
   
4. Put a lid on it and simmer 10 minutes (can go longer if you like). Add broadbeans and cook a further 5 minutes.
   






Final Comments


I had this with rice but I think it would be nicer with mashed potato, especially a mash with some sweet potato in the mix. It's also good just in a bowl sprinkled with lots of parsley and served with a slice of (gluten free) bread.