Light eggplant and vegetable casserole

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 onion(s)
• 1 clove(s) garlic
• some olive oil
• ½ can tomatoes, peeled or 2 tbsp tomato paste
• salt and pepper
• ½ can corn
• 1 bell pepper
• some cheese, for topping
• 1 pinch(s) basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

low-carb, vegetarian

Cut the eggplant into finger-thick slices. Grill in the oven with the grill function at 250°C for about 3 minutes on each side, adding salt beforehand if necessary. For the tomato sauce, dice the onions and garlic and sauté in a little olive oil. Either add the tomato paste, fry briefly, season with water if desired, and simmer until reduced to the desired consistency. Or add the peeled tomatoes and simmer until reduced to the desired consistency, then puree if desired. Season the sauce with salt, pepper, and pizza seasoning or other Italian seasoning if desired. Chop the bell peppers and add them to the sauce along with the corn. Brush a baking dish with a little olive oil and place the grilled eggplant slices in it. Pour the sauce over the top and sprinkle with cheese. Depending on the size of the baking dish, you can add more layers. Bake the casserole at 200°C fan/convection oven for 5-10 minutes, until the cheese has melted. Sprinkle with basil or other herbs before serving. Rice or baguette goes well with it.