Latino Eggplant Casserole

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Ingredients (use vegan versions):


  • 2 large eggplant
  • 1 large can diced green or jalapeno chilies
  • l bunch green onions
  • l small can sliced black olives
  • 4 cups canned or your own tomato sauce
  • 1 tablespoon dried oregano
  • 1/2 teaspoon cumin
  • Garlic to taste
  • salt and pepper to taste
  • 1 cup dairy free,shredded sharp cheddar

Directions:

Slice eggplant into desired thickness. I do about a 1/2 inch. Brush both sides of slices
with olive oil put on cookie sheet and into 450 degree oven for 20 minutes.
While waiting for eggplant, combine the rest of the ingredients except
the cheese and simmer for 30 minutes. When eggplant is done layer it into a 2 quart
casserole dish. Start with eggplant then sauce then cheese.
Bake at 350 for 30 minutes. Top each serving with either dairy free yogurt or
dairy free sour cream and cilantro. Don’t forget the flour tortillas.


Serves: 4 to 6


Preparation time: 1 & 1/2 hours

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