Flavorful Mediterranean roasted Eggplant
This dish combines roasted eggplant, zucchini, peppers, and tomatoes with a fragrant garlic-herb sauce, olives, and feta. Baked until golden and bubbly, it’s a lighter Mediterranean twist on a casserole — wholesome, comforting, and perfect for a family meal.
⏱ Time
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Ingredients
Vegetables
2 medium eggplants (sliced into ½-inch rounds)
1 zucchini (sliced into rounds)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 large onion (thinly sliced)
2 cups cherry tomatoes (halved)
3 tbsp olive oil
Salt & pepper, to taste
Sauce
3 tbsp olive oil
3 garlic cloves (minced)
1 can (400g) crushed tomatoes
1 tsp dried oregano
½ tsp thyme
½ tsp smoked paprika
¼ tsp chili flakes (optional, for heat)
Salt & pepper, to taste
Toppings
½ cup Kalamata olives (pitted, halved)
½ cup crumbled feta cheese (or mozzarella for a melty version)
2 tbsp fresh basil or parsley (chopped)
Instructions
1. Prepare the Vegetables
1. Preheat oven to 200°C (400°F).
2. Place eggplant, zucchini, peppers, onion, and tomatoes on a baking tray.
3. Toss with olive oil, salt, and pepper. Roast for 25 minutes until softened and lightly golden.
2. Make the Sauce
1. Heat olive oil in a pan, sauté garlic until fragrant.
2. Add crushed tomatoes, oregano, thyme, paprika, and chili flakes.
3. Simmer 10–15 minutes until slightly thickened. Season to taste.
3. Assemble the Casserole
1. In a greased baking dish, layer roasted vegetables.
2. Pour tomato sauce evenly over.
3. Sprinkle with olives and feta.
4. Bake
1. Reduce oven to 190°C (375°F).
2. Bake uncovered for 20 minutes until bubbly and golden on top.
5. Serve
Garnish with fresh basil or parsley.
Serve with warm pita bread, couscous, or rice.
Notes & Tips
Vegan option: Omit feta or use vegan cheese.
Make-ahead: Assemble casserole up to 24 hours ahead, refrigerate, and bake before serving.
Extra protein: Add chickpeas or white beans before baking.
❓ frequently asked questions FAQ
Q: Can I skip roasting and just bake everything together?
A: Yes, but roasting first deepens the flavor and prevents sogginess.
Q: How do I prevent eggplant from being bitter?
A: Lightly salt eggplant slices, let sit 20 minutes, then pat dry before roasting.
Q: Can this casserole be frozen?
A: Yes — bake, cool completely, and freeze in portions. Reheat in the oven.
Nutritional information
Calories: 260
Protein: 7g
Fat: 15g
Carbs: 26g
Fiber: 7g