- 1 red bell pepper, cut into matchstick-sized pieces
- 1 small onion, cut into matchstick-sized pieces
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- salt and ground black pepper to taste
- 3 1/3 tablespoons olive oil
- 3 1/3 tablespoons balsamic vinegar
- 1 eggplant, sliced lengthwise 3/8-inch thick
- 2 tablespoons olive oil, or as needed
- 1/4 cup grated mozzarella cheese
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
04/06/2018
recipepes.com
Eggplant and Red Pepper Bake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
