Name: Vegan Romanian Eggplant Bake
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Eggplants - 3; Vegetable broth - 4 cups; Olive oil - 3 tablespoons; Red bell peppers, cut into cubes - 4; Onions, chopped - 2; Cloves garlic, sliced - 2; Salt and freshly ground black pepper - 2; Tomatoes, sliced - 3

Ingredients for - Vegan Romanian Eggplant Bake

1. Eggplants 3

2. Vegetable broth 4 cups

3. Olive oil 3 tablespoons

4. Red bell peppers, cut into cubes 4

5. Onions, chopped 2

6. Cloves garlic, sliced 2

7. Salt and freshly ground black pepper 2

8. Tomatoes, sliced 3

How to cook deliciously - Vegan Romanian Eggplant Bake

1 . Stage

Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.

2 . Stage

Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.

3 . Stage

Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.

4 . Stage

Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices; season with salt and pepper.

5 . Stage

Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.