Baked Eggplant Casserole
- Peel and slice eggplant into 1-inch rounds. Generously season with salt. Place in a strainer for at least half an hour. Once the eggplant has browned and some moisture has been strained, wash the sliced eggplant, and squeeze any excess water. Set aside and prepare the remaining vegetables.
- Peel and slice potatoes into 1-inch rounds.
- Slice tomatoes and onions into thin rounds.
- Slice peppers into long strips.
- Over a baking tray, distribute the eggplant and potatoes. Generously coat with olive oil. You can use a baking brush or soak each one in a shallow bowl. Season with salt and pepper. Bake for 30 minutes or until golden at 375 degrees F. Use a fork to check for doneness.
- Using a medium saucepan, add olive oil, crushed garlic, and onions over medium heat. Fry until the onions are translucent. Add tomato and pepper paste. Fry for about 1-2 minutes. Add bone broth, let it come to a rolling boil, and then simmer for 30 minutes. The longer the better.
- To assemble: Add potatoes at the bottom, following eggplant, pepper, and tomatoes. Pour the tomato-pepper sauce on top. Bake for 20 minutes at 350° F.
- Remove from the oven and let it cool for 15 minutes. The sauce will thicken.
- Serve with white rice or bread. Enjoy!
- Step one is optional but highly recommended to minimize the amount of oil absorbed into the eggplant.
- Alternatively, the vegetables can be fried instead of baked.
- Traditionally made with bone-in meat. To prepare, sear the meat and add to the bottom of the baking dish. Complete by layering the remaining vegetables.