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Eggplant and Tomato Casserole
A warming and hearty casserole perfect with potatoes, grains, eggs or lentils.
Prep Time
15
mins
Cook Time
30
mins
Total Time
45
mins
Course:
Breakfast, lunch or dinner
Servings:
6
Author:
Kerry Wennersten
Ingredients
1-2
tablespoons
ghee
coconut oil or butter
1
large eggplant or 3 smaller ones
peeled and chopped fairly small
1
large brown onion diced
2-3
cloves
of garlic diced or minced
1
rib of celery or 1 zucchini diced
1
carrot diced
1
tin diced tomatoes
1-2
tablespoons
tomato paste
1/2 - 1
cup
of water
1
teaspoon
Italian herbs dried or to taste
Salt and Pepper
1/2
bunch fresh basil leaves
1
tin brown lentils or 1 cup dried lentils
rinsed, soaked and cooked optional
Instructions
In a large pot or skillet heat the ghee or coconut oil.
Add the onion and garlic and cook for 5 minutes or until softened.
Add the carrot, celery or zucchini and cook another 5 minutes.
Add eggplant and cook for another 5 minutes.
Vegetables should all be fairly soft by now.
Add the tinned tomatoes and tomato paste.
Add water until you get enough liquid to cover veggies.
Add Italian herbs, salt and pepper.
Bring to a boil, then simmer for 20-30 minutes so that flavours are absorbed and eggplant is really soft.
Add lentils, if using, 5-10 minutes before finish cooking time.
Add fresh basil leaves just before serving.