Name: Eggplant and Red Pepper Bake
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Red bell pepper, cut into matchstick-sized pieces - 1; Onion, cut into matchstick-sized pieces - 1 small; Garlic, minced - 4 cloves; Dried basil - 1 teaspoon; Dried rosemary - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Olive oil - 3 ⅓ tablespoons; Balsamic Vinegar - 3 ⅓ tablespoons; Eggplant, sliced lengthwise 3/8-inch thick - 1; Olive oil, or as needed - 2 tablespoons; Grated mozzarella cheese - ¼ cup

Ingredients for - Eggplant and Red Pepper Bake

1. Red bell pepper, cut into matchstick-sized pieces 1

2. Onion, cut into matchstick-sized pieces 1 small

3. Garlic, minced 4 cloves

4. Dried basil 1 teaspoon

5. Dried rosemary ¼ teaspoon

6. Salt and ground black pepper to taste ¼ teaspoon

7. Olive oil 3 ⅓ tablespoons

8. Balsamic Vinegar 3 ⅓ tablespoons

9. Eggplant, sliced lengthwise 3/8-inch thick 1

10. Olive oil, or as needed 2 tablespoons

11. Grated mozzarella cheese ¼ cup

How to cook deliciously - Eggplant and Red Pepper Bake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

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 pepper mixture; toss to coat vegetables evenly.

3 . Stage

Brush eggplant slices with olive oil to coat.

4 . Stage

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.

5 . Stage

Bake in preheated oven until cheese is browned and vegetables are bubbling, 35 to 40 minutes.