Eggplant Casserole without Meat

Ingredients

• large eggplant1 kg
• Large onion, chopped1 large onion
• tomatoes or tomato paste2 pieces
• bell pepper1 piece
• minced garlic¼ head of garlic
• vinegar1 tbsp
• oilAs needed for frying
• broth1 to 1.5 cups
• Salt and pepperTo taste

Allergens (inferred from ingredient names): eggs

Nutrition per serving (modelled estimate, not measured): kcal 220, protein 3, fat 17, carbs 16, fiber 7, sugar 9

Original steps

1. Peel the eggplant, cut into medium rounds, and place in a colander over a bowl; sprinkle with salt to draw out the moisture, then pat dry.
2. Heat oil in a frying pan, fry the eggplant on both sides until golden, and drain on paper towels.
3. Blend the onion, tomatoes, bell pepper, garlic, vinegar, salt, and pepper in a blender.
4. Prepare a pot with a little oil, pour in the blended mixture, and then add about 1.5 to 2 cups of broth.
5. Once the mixture boils, arrange the fried eggplant in a Pyrex dish or baking tray, pour the sauce and broth mixture over it, and bake in a medium oven until absorbed and cooked through; you may cover it while baking.