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Eggplant bake recipe served to your liking

How will you eat yours?
How will you eat yours?

What do you do when you have four people with different food preferences but only a short amount of time to cook a meal?

Do what I did and make a dish that can be served several ways and once the ingredients are prepared can be placed in the oven, leaving you to get your "to-do" list ticked!

Eggplant Bake, served with Cous-Cous, over Bread, with/without Cheese, or with potatoes.

Serves: 6 as a main meal


  • 1 large eggplant, cubed to bite sized pieces
  • 1 (15oz) can of tomato sauce
  • 1/2 (of a 15 oz can) chopped tomato's
  • 1 tablespoon of dried parsley
  • 1 heaped tablespoon of dried basil
  • 1 heaped tablespoon of dried oregano
  • 1 heaped large yellow onion, chopped into small pieces
  • 1 large orange bell pepper, de-seeded and chopped into small pieces
  • 4 green chili's, finely chopped
  • 1 teaspoon of garlic paste
  • 1 tablespoon of cooking oil


  1. Heat oil in a large saucepan over a medium heat, add onion and cook until tender.
  2. Add chili and garlic, cooking until aroma appears.
  3. Add eggplant and cook for 5 minutes, stirring occasionally so the chili and garlic coat all the pieces.
  4. Add bell pepper, mix, and cook for an additional 5 minutes.
  5. Add chopped tomato, tomato sauce, and all the dried herbs. Mix gently so everything in the saucepan is combined well.
  6. Let the mixture come to a boil and then reduce heat to simmer, uncovered, for 10 minutes.
  7. Pour mixture into a baking dish and bake for 20-25 minutes in a preheated oven at 350ºF.

Optional choice - You can add grated cheese on top after the bake has been cooking for 20 minutes and return it to the oven so the cheese melts and turns golden in color.

Serve family style - baking dish on the table so everyone can choose the side of their liking!

Enjoy and let me know your variations/options...


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