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Eggplant-Tomato Casserole

Along with all the tomatoes coming in right now in the garden, I have eggplant that's ready to be picked and eaten. This recipe brings both these vegetables together for a wonderful Mediterranean-inspired dish.


  • 2 tbls. Extra Virgin Olive Oil

  • 2 cups Eggplant, cut in 1" cubes

  • 1 med. onion, diced

  • 1 green pepper, diced

  • 1 cup fresh mushrooms, sliced

  • 2-3 med. garlic cloves, crushed or minced

  • 14.5 oz. canned diced tomatoes, or use your own diced tomatoes

  • 8 oz. tomato sauce; again feel free to use your own tomatoes - just puree them

  • 1/2 cup capers

  • 1 tbl. each of fresh oregano and thyme (or 1tsp. each of dried)

  • 1/2 cup chopped fresh basil

  • Pinch of salt and pepper

  • 4 oz. Parmesan cheese, grated


  • Preheat oven to 375 degrees.

  • Heat oil in a large saucepan on medium heat.

  • Add eggplant.

  • Cook until softened, 10-12 mins, stirring constantly to prevent sticking.

  • Remove from heat.

  • Add remaining ingredients except for the cheese.

  • Transfer mixture to a shallow casserole dish.

  • Sprinkle cheese over top.

  • Bake for 45 mins, uncovered, until bubbly and brown.

Serve with some bread dipped in olive oil, or as a side-dish. It's also wonderful over pasta.

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