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Eggplant, Potato and Tomato Casserole

Eggplant, Potato and Tomato Casserole: A Cozy Mediterranean Gem

A delightful Eggplant, Potato and Tomato Casserole, brimming with Mediterranean flavors and wholesome ingredients, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Eggplants salted and cut into wedges
  • 4 medium Potatoes peeled and cut into wedges
  • 2 medium Onions sliced thinly
  • 4 cloves Garlic crushed
For the Sauce
  • 800 g Tomatoes or Tomato Passata/Puree or canned diced tomatoes
  • 2 tbsp Tomato Paste optional if using concentrated tomato puree
  • 1 tbsp Sugar adjust to taste
  • 1 tsp Pepper fresh ground black
  • 1 cup Water or vegetable broth
For the Finishing Touches
  • 4 tbsp Extra Virgin Olive Oil or avocado oil for a lighter option
  • 1 tsp Salt adjust based on preference
  • 1/4 cup Parsley chopped

Equipment

  • Sauté pan
  • Baking dish
  • Food Processor
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Prepare the Eggplants: Cut the eggplants into wedges, sprinkle generously with salt, and let sit for 20-30 minutes. Rinse and pat dry.
  2. Prepare the Potatoes: Peel and cut the potatoes into wedges, soak them in water for 10 minutes, then drain and dry.
  3. Chop the Aromatics: Slice the onions thinly and crush the garlic.
  4. Puree the Tomatoes: Blend the tomatoes until smooth to form the sauce base.
  5. Sauté the Potatoes: Heat olive oil and sauté potato wedges for 4-5 minutes. Transfer to a baking dish.
  6. Sauté the Eggplant: In the same pan, sauté eggplant wedges until golden, then layer them with the potatoes.
  7. Cook the Onions and Garlic: Sauté onions until soft, then add garlic for an additional 2-3 minutes.
  8. Make the Tomato Sauce: Combine pureed tomatoes, tomato paste, sugar, salt, pepper, parsley, and water in the pan.
  9. Combine and Bake: Pour the sauce over the vegetables, cover with foil, and bake at 180°C for 40 minutes.
  10. Finish Baking: Remove foil and bake for an additional 15-20 minutes until golden.
  11. Let it Rest: Allow the casserole to sit for 10 minutes before serving and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 400mgPotassium: 850mgFiber: 8gSugar: 5gVitamin A: 350IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

This casserole can be prepared a day in advance and stored in the refrigerator before baking.

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