Growing up, casserole was a staple. Mom always prepared it with juicy plum tomatoes, ground beef, pasta and tons of salt. Over the years, we’ve made healthier versions by adding in broccoli, roasted peppers and other veggies.
I can’t believe it’s taken me this long to come up with this creation. Tons of veggies all thrown together. It’s that easy! I made due with vegetables that needed to be used up. Feel free to add your favorites. Enjoy!
Serves 4 (generous portions)
2 eggplants, chopped
1 Kale + Shredded Brussel Sprouts (option to make your own; I took the easy route + used Glory Foods already shredded mix)
1 red onion, sliced
1 large heirloom tomato; diced
1 box of Banza Rotini (BEST casserole shape!)
1-2 cups low sodium vegetable broth
mint infused olive oil (option: evoo, avocado oil)
sea salt + pepper
- Preheat oven to 425 degrees. Add chopped eggplant to parchment lined baking sheet. Drizzle with oil of choice + add dash of sea salt. Cook in oven for 30-45 minutes until browned.
- Heat skillet with avocado oil, add onions + cook until caramelized. Cook on low to medium heat for about 10-15 minutes. Stir frequently. Once done, remove from skillet + set aside.
- Immeditaly add kale + shredded Brussel sprouts to same skillet. Allow to sit in hot pan covered. Heat off.
- Bring pot of salted water to boil. Add Banza to boiling water for 6 minutes (al dente). Strain + rinse with cold water.
- Once pasta and eggplant is finished, add all ingredients into skillet with kale + Brussel sprouts. Add in 1-2 cups of vegetable broth and stir. Cook on low to medium heat until majority of liquid has been absorbed. Add salt + pepper to taste.
- Step 2 is the most important! Caramelized onions are my favorite part of this dish; add garlic for some extra flavor
- Step 5 can easily be skipped; ingredients can be left seperate and combined as served
- Flavor improves with time; Before serving, allow mixture to settle in pan with heat turned off
- Recipe found in My Fitness Pal as “Veggie Casserole”