eggplant and red pepper bake

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.