Eggplant and Tomato Casserole
A warming and hearty casserole perfect with potatoes, grains, eggs or lentils.
Servings: 6
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.