Layered Vegetable Casserole
2 medium size eggplants, sliced into 1 cm thick rounds
4 medium zucchini, sliced into 1 cm thick rounds
4 red capsicums, into thin strips.
1 handful fresh parsley, finely chopped
4 cups cooked whole grain couscous
For the Sauce:
1 onion, finely diced
2 garlic cloves, finely sliced
8 large ripe tomatoes
2 tsp dried oregano
2 tsp dried marjoram
1 handful fresh basil
1 tbsp maple syrup
salt and pepper to taste
For the Bean Filling:
3 cups cooked cannellini beans
2 handfuls spinach
salt and pepper to taste
Preheat oven to 400°F/200°C
For the sauce:
In a food processor place the 8 tomatoes, dried oregano, dried marjoram, fresh basil and maple syrup. Blend to a smooth liquid.
Heat a frying pan on a high heat. Add half a cup of water and then the chopped onion and garlic. Saute until all the water has evaporated. Add the pureed tomato mixture, then bring to the boil, then reduce the heat and simmer for a few minutes or until the colour turns a deep red. Season with salt and pepper to taste. Then set aside.
For the bean filling:
In a food processor place the cooked cannellini beans and spinach leaves. Puree to a paste. Season with salt and pepper to taste, then set aside.
In a casserole dish spread a thin layer of sauce onto the bottom of the dish. Arrange one third of the eggplant slices over the sauce. Spread half of the bean filling over the eggplant. Place half of the zucchini slices and half of the red capsicums over the filling. Drizzle lightly with some sauce. Repeat eggplant, filling, zucchini and red peppers and a thin layer of sauce. Place the final layer of eggplant over the top, and pour the remaining sauce evenly over it. Spread the sauce to cover the eggplant completely.
Place the dish uncovered in the oven and bake for 30 minutes. Check to make sure the vegetables are soft and the sauce has thickened, if not, cook for longer. Remove from the oven and allow to sit for a few minutes before serving. Sprinkle with chopped parsley and serve with cooked whole grain couscous.
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