This is a dish that can be served as a side or a main entree. We had it for dinner (pretty big pieces) with some bread. You know what would be great with this? freshly baked garlic bread and a salad.
Think of this as a lasagna without the noodles and the cheese...
Ingredients
- 1 eggplant
- 2 zucchinis (small to medium sized)
- 1/2 red bell pepper (julienned)
- 1/2 white onion (julienned)
- 1 cup cooked lima or white beans
- 1 package mushrooms (white will do)
- 1 jar marinara or tomato sauce
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp oregano
- salt and pepper to taste
1. Cook the white beans or lima beans until soft (if not using canned). Usually fresh beans have to be soaked overnight and then simmered in a pot on medium heat for about an hour or an hour and a half.
2. Preheat oven to 350F.
3. Use a mandolin (or you could use a knife...note: more time consuming) to slice zucchini and eggplant with 1 tbsp olive oil.
4. Sautee or grill mushrooms with garlic cloves and some olive oil. Sautee red bell pepper and onion until soft.
5. Grill eggplant and zucchini with olive oil. About 5-6 minutes on each side (set aside).
6. Mix red bell pepper and onion with oregano and white beans (or lima beans) in a food processor or blender until paste forms. Should look like hummus almost. Set aside.
7. Assemble "lasagna"
- Place one layer of marinara or tomato sauce in an oven proof pan (9 x 13).
- Then layer some eggplant slices.
- Add white bean mix (if you have enough for two layers great and if not just put all of it on)
- Add layer of zucchini and mushrooms.
- Then: marinara sauce.
- Keep going until you ran out of vegetables (I think I had about 4 layers total). End with marinara sauce.
(optional** add parmesan cheese on top of the last marinara sauce layer)
8. Bake for 40 minutes (until bubbly and parmesan cheese somewhat crusty).
Enjoy!!
Pam & Oscar
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