Bean Casserole With Eggplant and Red Pepper Recipe

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Bean Casserole With Eggplant and Red Pepper
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  1. Preheat the oven to 350°F.
  2. Heat olive oil in a large pan. Saute onion and garlic until soft and golden.
  3. Add the rosemary, sage, paprika and tomatoes. Saute for 2 minutes. Add the chickpeas and kidney beans. Set aside.
  4. Saute eggplant slices in oil until golden. Remove from pan and drain well on paper towels.
  5. In a large shallow ovenproof dish, layer the bean mixture with the red pepper slices and eggplant, finishing with the red pepper and eggplant.
  6. Bake in the oven for 20-30 minutes. Serve with a green salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 135.67 Kcal (568 kJ)
Calories from fat 44.86 Kcal
% Daily Value*
Total Fat 4.98g 8%
Sodium 35.47mg 1%
Potassium 666.72mg 14%
Total Carbs 20.37g 7%
Sugars 11.6g 46%
Dietary Fiber 7.2g 29%
Protein 3.53g 7%
Vitamin C 65.6mg 109%
Iron 12.9mg 71%
Calcium 44.2mg 4%
Amount Per 100 g
Calories 40.99 Kcal (172 kJ)
Calories from fat 13.55 Kcal
% Daily Value*
Total Fat 1.51g 8%
Sodium 10.72mg 1%
Potassium 201.42mg 14%
Total Carbs 6.15g 7%
Sugars 3.5g 46%
Dietary Fiber 2.17g 29%
Protein 1.07g 7%
Vitamin C 19.8mg 109%
Iron 3.9mg 71%
Calcium 13.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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