Baked Eggplant And Bell Pepper Casserole Recipe

About this recipe

A hearty and flavorful baked casserole featuring tender eggplant, bell peppers, and a cheesy topping. Perfect for a satisfying dinner solution.

Ingredients

• 314 ml Aubergine Slice La Contadina 314 Ml
• 1 Kg Yellow/White Onion 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Cathedral City Mature Cheddar Cheese
• 200G All Things Butter Unsalted Butter
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Prepare the stuffing mix according to the package instructions and set it aside.
2. 2. In a large skillet, cook 1 diced eggplant, 1/2 cup diced onion, and 1/2 cup diced bell pepper over medium heat until softened, about 8-10 minutes.
3. 3. Combine the cooked vegetables with the prepared stuffing mix in a large bowl and mix well.
4. 4. Transfer the mixture into a buttered casserole dish and spread it evenly.
5. 5. Sprinkle 1 cup of grated cheese evenly over the top of the casserole.
6. 6. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let it cool slightly before serving.