Harvest Casserole

Name: Harvest Casserole
Ingredients: salad oil; 1 large eggplant (bite size); 1 medium cauliflower in small pieces; 4 medium green peppers, cut bite size; 3 medium onions, 1/2-inch thick slices; 1/2 c. water; 2 (15 1/2 oz.) cans garbanzo beans or cannellini, drained; 1 (8 oz.) can tomato sauce; 1 (6 oz.) can tomato paste; 1 tsp. basil; 1/2 tsp. pepper; 1 tsp. salt; 1 (8 oz.) pkg. Mozzarella cheese

13 ingredients

8 steps

Ingredients

salad oil
1 large eggplant (bite size)
1 medium cauliflower in small pieces
4 medium green peppers, cut bite size
3 medium onions, 1/2-inch thick slices
1/2 c. water
2 (15 1/2 oz.) cans garbanzo beans or cannellini, drained
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 tsp. basil
1/2 tsp. pepper
1 tsp. salt
1 (8 oz.) pkg. Mozzarella cheese

Directions

1

In 8-quart pot brown eggplant in oil, stir.
2

Drain on paper towels.
3

Brown next 3 veggies, stir.
4

Add water, boil.
5

Reduce heat to low, cover and simmer until tender.
6

Remove from heat, stir in eggplant, beans, tomato sauce, paste, salt, basil and pepper. Preheat oven to 350°.
7

Bake 30 minutes in 2 (12 x 8-inch) dishes or one large dish.
8

Add cheese 5 minutes before removing from oven.