Bean Casserole With Eggplant And Red Pepper - cooking recipe

Ingredients

2 tablespoons olive oil
2 onions, roughly chopped
2 teaspoons garlic cloves, crushed
1 (14 ounce) can chickpeas, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons rosemary, finely chopped
2 teaspoons ground sage
1 -2 teaspoon paprika (optional)
1 lb ripe tomatoes, skinned and chopped
fresh ground black pepper
2 large eggplants, sliced
2 large roasted red peppers, cut into large slices

Preparation

Preheat the oven to 350\u00b0F.
Heat olive oil in a large pan. Saute onion and garlic until soft and golden.
Add the rosemary, sage, paprika and tomatoes. Saute for 2 minutes. Add the chickpeas and kidney beans. Set aside.
Saute eggplant slices in oil until golden. Remove from pan and drain well on paper towels.
In a large shallow ovenproof dish, layer the bean mixture with the red pepper slices and eggplant, finishing with the red pepper and eggplant.
Bake in the oven for 20-30 minutes. Serve with a green salad.