Cheesy Casserole Loaded with Vegetables and Eggplant

Ingredients

• 1 large eggplant, peeled and diced
• 3 tablespoons butter
• 3 tablespoons flour
• 1 (28 ounce) can stewed tomatoes
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 tablespoons brown sugar, or more to taste
• 1 teaspoon salt
• 6 ounces grated sharp Cheddar cheese

Step 1

Gently heat your oven to 350°F (175°C). Bring a large pot of water to a boil, then add the eggplant and cook it until it’s nice and tender, about 10 to 15 minutes. Drain the eggplant well and transfer it to an 8-inch square baking dish.

Step 2

Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste, then add the tomatoes, bell pepper, onion, brown sugar, and a pinch of salt. Let this cook, stirring now and then, until the sauce thickens and starts bubbling—this should take around 5 to 10 minutes. Pour this flavorful mixture over the eggplant in the dish.

Step 3

Sprinkle a generous layer of Cheddar cheese over the veggies, then top everything off with some breadcrumbs for a little crunch. Pop the dish into the oven and bake until it’s hot, bubbly, and the cheese is melted and golden, which usually takes about 30 to 40 minutes. Let it cool slightly before serving, and enjoy!