Cheesy Vegetable Casserole with Eggplant

A combination of eggplant, Cheddar cheese, and other vegetables that marries the flavors into a tasty, colorful, festive casserole with a hint of sweetness.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 281 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons butter
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 1 (28 ounce) can stewed tomatoes
• 2 tablespoons brown sugar, or more to taste
• 3 tablespoons flour
• 6 ounces grated sharp Cheddar cheese
• ⅓ cup fine bread crumbs
• 1 large eggplant, peeled and diced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Step 3

Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.

Step 4

Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.

Step 5

Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.