• grassrootsenvred

Late Summer Vegetable Casserole

Updated: Dec 29, 2021

Ingredients

  • 1 medium eggplant (cubed)

  • 1 medium green pepper (chopped)

  • 1 large onion (chopped)

  • 3 large tomatoes (chopped)

  • 3 tablespoons butter

  • 3 tablespoons flour (sprouted flour, if you have it)

  • 1 bay leaf

  • 1 1/2 teaspoons salt

  • 1 teaspoon ground cloves

  • 1 tablespoon brown sugar

Note

Adapted from The Joy of Cooking's "Eggplant Creole"


Directions

  • Boil cubed eggplant for 10 minutes until slightly soft, set aside to drain well

  • Melt butter in large saucepan, add flour and whisk until mixed

  • Cook for 3 minutes

  • Add all remaining ingredients and cook until mixture is well combined and slightly thickened

  • Put eggplant in buttered casserole dish, pour vegetable mixture over top

  • Sprinkle with Parmesan cheese and breadcrumbs (optional)

  • Serve with rice or quinoa and salad

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