Vegetable Casserole with Eggplant and Cheese

Ingredients 0/9

Step 1

Heat your oven to 350°F (175°C). Bring a big pot of water to a boil, then add the eggplant and cook it until it’s nice and tender, about 10 to 15 minutes. Drain the eggplant well and transfer it to an 8-inch square baking dish.

Step 2

Melt some butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Then add the tomatoes, bell pepper, onion, brown sugar, and a pinch of salt. Let everything cook together, stirring now and then, until the mixture thickens and starts bubbling—this should take around 5 to 10 minutes. Pour this sauce evenly over the eggplant in your baking dish.

Step 3

Sprinkle a generous layer of Cheddar cheese on top, followed by some bread crumbs to add a nice crunch. Pop the dish into the oven and bake until it’s hot and bubbly, about 30 to 40 minutes. When it’s done, let it cool for a few minutes before digging in!