Eggplant and Red Pepper Bake

Name: Eggplant and Red Pepper Bake
Total time: 55
Yield: 4
Ingredients: 1 red bell pepper, cut into matchstick-sized pieces; 1 small onion, cut into matchstick-sized pieces; 4 cloves garlic, minced; 1 teaspoon dried basil; 0.25 teaspoon dried rosemary; salt and ground black pepper to taste; 3.3333332538605 tablespoons olive oil; 3.3333332538605 tablespoons balsamic vinegar; 1 eggplant, sliced lengthwise 3/8-inch thick; 2 tablespoons olive oil, or as needed; 0.25 cup grated mozzarella cheese

Recipe by Anthony from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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1 red bell pepper, cut into matchstick-sized pieces
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1 small onion, cut into matchstick-sized pieces
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4 cloves garlic, minced
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1 teaspoon dried basil
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0.25 teaspoon dried rosemary
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salt and ground black pepper to taste

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3.3333332538605 tablespoons olive oil
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3.3333332538605 tablespoons balsamic vinegar
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1 eggplant, sliced lengthwise 3/8-inch thick
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2 tablespoons olive oil, or as needed
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0.25 cup grated mozzarella cheese

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over pepper mixture; toss to coat vegetables evenly.
Brush eggplant slices with olive oil to coat.
Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
Bake in preheated oven until cheese is browned and vegetables are bubbling, 35 to 40 minutes.