Bean Casserole With Eggplant And Red Pepper

• 2 tablespoons olive oil
• 2 onions, roughly chopped
• 2 teaspoons garlic cloves, crushed
• 1 (14 ounce) can chickpeas, drained
• 1 (15 ounce) can kidney beans, drained
• 2 teaspoons rosemary, finely chopped
• 2 teaspoons ground sage
• 1 -2 teaspoon paprika (optional)
• 1 lb ripe tomatoes, skinned and chopped
• fresh ground black pepper
• 2 large eggplants, sliced
• 2 large roasted red peppers, cut into large slices

1. Preheat the oven to 350u0b0F.
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.

olive oil, onions, garlic, chickpeas, kidney beans, rosemary, ground sage, paprika, tomatoes, fresh ground black pepper, eggplants, red peppers

Taken from www.food.com/recipe/bean-casserole-with-eggplant-and-red-pepper-258623 (may not work)