The eggplant that drives everyone crazy! Eggplant casserole is easy to prepare, no frying!

Eggplant Casserole Recipe

Ingredients:

2 eggplants

1 teaspoon salt

1 onion

Olive oil (as needed for cooking)

1 green sweet pepper

3 cloves garlic

1 tomato

Ground black pepper (to taste)

1 tablespoon tomato paste

Fresh basil (a few leaves, chopped)

Paprika (to taste)

100 grams cheese (any type that melts well)

Instructions:

Prep the Eggplants: Cut the eggplants into cubes.

Place them in a bowl, cover with water, and set aside.

Sauté Onions: In a large skillet, heat some olive oil over medium heat. Add the finely chopped onion and sauté for about 2 minutes until translucent.

Cook Peppers: Chop the green sweet pepper into cubes and add to the skillet with the onions.

Continue cooking for an additional 2 minutes.

Add Garlic: Finely chop the garlic cloves and add to the skillet with the other vegetables. Sauté until fragrant.

Include Tomatoes: Dice the tomato and add to the skillet.

Cook with the vegetable mixture for another 2 minutes.

Cook Eggplant: Drain the eggplants and add to the skillet.

Season with salt and black pepper. Cook everything together for about 10 minutes, stirring occasionally.

Flavor with Seasonings: Stir in the tomato paste, chopped basil, and a sprinkle of paprika. Mix well and cook for 3 more minutes.

Prepare for Baking: Transfer the vegetable mixture to a baking dish.

Add Cheese: Grate the cheese coarsely and sprinkle it evenly over the top of the vegetable mixture.