Greek Cheesy Eggplant and Red Pepper Casserole
Servings 4 -6
Ingredients
- 1 pound eggplant sliced thinly thin long eggplant preferably
- 1 pound red peppers sliced
- 1 small onion sliced
- 1-2 minced garlic cloves
- 2-3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon salt
- freshly ground pepper
- 3 ounces finely grated aged mitzithra if not available use Romano cheese
- 5 ounces grated kafalograviera if not available use Asiago
Instructions
- Preheat oven at 400 degrees Fahrenheit (200 C).
- Wash the eggplant and slice about ¼ inch thick, place in colander and salt them, set aside.
- Slice the peppers in thin rings, set aside.
- Slice onion in thin rings and add to the peppers.
- Rinse and dry the eggplant and place the eggplant, peppers, onions, garlic and olive oil in large bowl and toss.
- In a small bowl mix the tomato paste with 3 tablespoons of water and mix. Add this to the vegetables and mix well until all vegetables are coated with tomato paste and olive oil.
- In a casserole dish place half of the vegetables in one layer, sprinkle with half of the mitzithra and half of the kefalograviera. Repeat for a second layer.
- Cover the casserole dish with aluminum foil and bake for about 40 minutes.
- Remove the aluminum foil and bake for another 5 minutes until the cheese bubbles.
- This is enjoyed warm or cold and goes well with Greek yogurt.