4 eggplant, quartered
2 tablespoons olive oil
1 small green bell pepper, chopped
1 onion, chopped
1 clove garlic, chopped
1 bay leaf
1 1/2 tablespoons dried basil
1/2 teaspoon crushed red pepper flakes
1 teaspoon white sugar
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
salt and ground black pepper to taste
garlic powder to taste
Preheat the oven to 400 degrees F (200 degrees C).
Place eggplant, olive oil and green bell pepper in a 4 quart casserole dish. Mix well, sprinkle with salt and pepper.
Bake in preheated oven for 20 to 25 minutes, or until tender.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Remove bay leaf from tomato and eggplant mixture. Let cool. In a bowl, toss eggplant with vegetable mixture until evenly coated.
Place vegetable mixture in a lightly greased 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until vegetables are tender.
In a small bowl, toss with extra tomato and onion and garlic with bay leaf. Season with salt, pepper, paprika and salt and pepper flakes. Place over simmering water and cook for an additional 5 minutes. Sprinkle with paprika and season with pepper flakes.
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