Vegan Romanian Eggplant Bake

This vegan Romanian eggplant bake combines eggplant with bell peppers, tomatoes, and onions for a delicious Mediterranean-flavored dish.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 296 Calories

Ingredients

• 3 tablespoons olive oil
• 2 onions, chopped
• salt and freshly ground black pepper
• 4 cups vegetable broth
• 3 tomatoes, sliced
• 2 cloves garlic, sliced
• 3 eggplants
• 4 red bell peppers, cut into cubes

Recipe Instructions

Step 1

Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.

Step 2

Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.

Step 3

Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.

Step 4

Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices; season with salt and pepper.

Step 5

Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.