Name: Vegan Romanian Eggplant Bake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Cuisine: holiday
Ingredients: 3 eggplants; 4 cups vegetable broth; 3 tablespoons olive oil; 4 red bell peppers, cut into cubes; 2 onions, chopped; 2 cloves garlic, sliced; salt and freshly ground black pepper; 3 tomatoes, sliced

Vegan Romanian Eggplant Bake

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Mouthwatering Mediterranean vegan eggplant bake with bell peppers, tomatoes, and onions.

Ingredients:

3 eggplants
4 cups vegetable broth
3 tablespoons olive oil
4 red bell peppers, cut into cubes
2 onions, chopped
2 cloves garlic, sliced
3 tomatoes, sliced

Instructions:

Peel eggplant, leaving 3 strips of skin intact. Slice into 1/2-inch slices to ensure the eggplant holds its shape when cooked.
In a large pot, bring vegetable broth to a boil. Cook eggplant slices in batches for 1 minute, then drain well in a sieve.
Preheat the oven to 375 degrees F (190 degrees C) and coat a large baking dish with 1 tablespoon of flavorful olive oil. Layer the eggplant slices neatly on the bottom of the dish.
In a large skillet over medium heat, sauté bell peppers, onions, and garlic in the remaining 2 tablespoons of olive oil until softened, for 5 to 10 minutes. Season with salt and pepper. Layer this mixture over the eggplant, then add tomato slices and season with salt and pepper.
Roast in the oven until the veggies are soft, for about 20-30 minutes.

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