Vegetarian Bean Bake Recipe
Ingredients
| 1 medium-sized eggplant cut into 1-inch chunks | ||
| Garlic | 1 Clove (5gm), sliced (Salad oil) | |
| Zucchini | 3 Small (Salad oil) | |
| 3 medium-sized onions, cut into1/2-inch slices | ||
| White kidney beans | 19 Ounce (Salad oil) | |
| Garbanzo beans | 1 Can (10oz) (Salad oil) | |
| Tomato Paste | 1 6 Ounce (Salad oil) | |
| Parsley | 1/4 Cup (16 tbs), minced (Salad oil) | |
| Italian seasoning | 1 Teaspoon (Salad oil) | |
| Salt | 1 Teaspoon (Salad oil) | |
| Pepper | 1/4 Teaspoon (Salad oil) | |
| 1 16-ounce package mozzarella cheese, cut into 8 slices | ||
Directions
1. In 5-quart Dutch oven over medium-high heat, in 1/2 cup hot salad oil, cook eggplant until lightly browned, stirring frequently and adding more oil if necessary. With slotted spoon, remove eggplant to paper towels to drain.
2. Preheat oven to 375°F. In same Dutch oven in 3 tablespoons more hot salad oil, cook garlic until lightly browned; discard garlic. Add zucchini and onions; cook over medium-high heat, stirring frequently, until zucchini is lightly browned.
3. Gently stir in eggplant, kidney and garbanzo beans, and remaining ingredients except cheese. Spoon into 13" by 9" baking dish. Bake, uncovered, 35 minutes or until eggplant is fork-tender.
4. Arrange cheese slices on vegetables; bake 5 minutes longer or until cheese melts.
2. Preheat oven to 375°F. In same Dutch oven in 3 tablespoons more hot salad oil, cook garlic until lightly browned; discard garlic. Add zucchini and onions; cook over medium-high heat, stirring frequently, until zucchini is lightly browned.
3. Gently stir in eggplant, kidney and garbanzo beans, and remaining ingredients except cheese. Spoon into 13" by 9" baking dish. Bake, uncovered, 35 minutes or until eggplant is fork-tender.
4. Arrange cheese slices on vegetables; bake 5 minutes longer or until cheese melts.
Chef
