Eggplant and Chickpea Casserole

posted in: Vegetarian | 0

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My mother and father in law came to visit recently and brought Japanese eggplant from their garden (they also brought the beets that were featured in the recipe yesterday). So, I searched through my recipe database and came across this recipe. It had been so many years since I’d made it that I couldn’t remember it at all. It turned out to be delicious, I’m glad to have rediscovered it!

Eggplant and Chickpea Casserole
Author: 
Recipe type: Vegetarian
Serves: 6
 
Ingredients
  • 1 large eggplant (1 lb)
  • 1 tsp olive oil
  • 1 medium onion, finely chopped
  • 1 medium yellow squash, sliced
  • 2 large garlic cloves, minced
  • 2 15 oz cans diced tomatoes, garlic and basil
  • 15 oz can chickpeas, drained and rinsed
  • 15 oz can black beans, drained and rinsed
  • ½ tsp crushed red pepper flakes
  • 6 oz jar marinated artichoke hearts
  • 3.5 oz roasted red peppers
  • ½ cup dry herb-seasoned stuffing mix or breadcrumbs
  • 1 tbs melted butter or olive oil
  • ½ cup pitted kalamata olives
  • Dried parsley, thyme, salt, pepper, and basil to taste
Instructions
  1. Preheat oven to 400 degrees. Arrange eggplant in a single layer on a baking sheet sprayed with non-stick cooking spray. Bake for 10 minutes, turning once halfway through. Remove from oven and set aside.
  2. Reduce oven temperature to 375 degrees. Lightly spray a 9-by-13-inch baking dish. Meanwhile, in a large nonstick skillet, heat olive oil over medium heat. Add the onion and squash and cook for two minutes, stirring. Then add the garlic and cook for two more minutes. Add tomatoes and sprinkle with the parsley, thyme, salt, pepper and basil. Bring to a brisk simmer over medium-high heat. Reduce heat to medium, stirring often until most of the liquid has evaporated, about 15 to 20 minutes.
  3. Remove from heat and add eggplant, chickpeas, black beans and red-pepper flakes. Mix well. Transfer the eggplant mixture to the prepared baking dish. Lay the artichoke hearts and roasted red-pepper pieces evenly over the top.
  4. Melt margarine, mix it with the stuffing and sprinkle over the top or sprinkle the casserole with the mix. Scatter olives over top. Bake at 400 degrees until hot and lightly browned, about 25 minutes.
Nutrition Information
Serving size:  Calories: 244 Fat: 7.5 g Saturated fat: 1.2 g Unsaturated fat: 1.3 g Trans fat: 0 Carbohydrates: 37.3 g Sugar: 11.2 g Sodium: 893.4 mg Fiber: 10.5 g Protein: 8.5 g Cholesterol: 3.8 mg
8 Weight Watchers Smart Points per serving

Preheat oven to 400 degrees. Arrange eggplant in a single layer on a baking sheet sprayed with non-stick cooking spray. Bake for 10 minutes, turning once halfway through. Remove from oven and set aside.

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Reduce oven temperature to 375 degrees. Lightly spray a 9-by-13-inch baking dish. Meanwhile, in a large nonstick skillet, heat olive oil over medium heat. Add the onion and squash and cook for two minutes, stirring. Then add the garlic and cook for two more minutes.

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Add tomatoes and sprinkle with the parsley, thyme, salt, pepper and basil. Bring to a brisk simmer over medium-high heat. Reduce heat to medium, stirring often until most of the liquid has evaporated, about 15 to 20 minutes.

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Remove from heat and add eggplant, chickpeas, black beans and red-pepper flakes. Mix well.

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Transfer the eggplant mixture to the prepared baking dish. Lay the artichoke hearts and roasted red-pepper pieces evenly over the top. Melt butter, mix it with the stuffing and sprinkle over the top or sprinkle the casserole with the mix. Scatter olives over top. Bake at 400 degrees until hot and lightly browned, about 25 minutes.

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