Vegan Romanian Eggplant Bake

Name: Vegan Romanian Eggplant Bake
Total time: 60
Yield: 4
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

Recipe by Nini from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

4 servings

•

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

Instructions

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