Veggie Bake
By: Lady Catherine ...
Published: Monday, September 30, 2013 - 1:49pm

Ingredients




6 Italian or bell peppers
2 eggplants - sliced
1 tomato – sliced
29 oz. can red beans – drained
1 cup shredded mozzarella cheese or cheddar
2 – 3 tablespoons olive oil
For the Sauce:
28 oz. can of crushed tomatoes
1 tsp. capers – chopped plus 1 tablespoon caper juice
4 cloves garlic – chopped
1 onion – sliced
½ cup fresh basil
¼ cup fresh Italian parsley
¼ cup red wine
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper
¼ tsp. sugar
½ tsp. garlic powder
2 tablespoons olive oil

Preparation

1 Preheat Oven 350 degrees: 2 Place eggplant slices on a baking sheet and drizzle with olive oil. 3 Place peppers whole on a baking sheet. 4 Place baking sheets in oven and bake 20 – 25 minutes until the vegetables are slightly golden. 5 Remove and let cool. 6 When the peppers are cool, cut the stems off and drip the juice from inside the pepper into the sauce. 7 Slice the peppers for layering. 8 Slice the peppers for layering. 9 For the Sauce: 10 Heat a sauce pan with the olive.  Place the onions, garlic, basil, capers - plus juice and parsley and let sauté until the onion is slightly transparent. 11 Add the crushed tomatoes, wine and seasonings and let simmer on low. 12 In a baking dish drizzle a tablespoon of olive oil and layer the eggplant slices, peppers, sliced fresh tomato, and a layer of beans. 13 Top with the sauce with half the shredded cheese.  Repeat this process until all of the veggies are used. 14 Finish with the sauce topped with the remainder of shredded cheese and a drizzle of olive oil. 15 Bake for 30 – 35 minutes.