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Ingredientes
- 6 Italian or bell peppers
- 2 eggplants - sliced
- 1 tomato – sliced
- 29 oz. can red beans – drained
- 1 cup shredded mozzarella cheese or cheddar
- 2 – 3 tablespoons olive oil
- For the Sauce:
- 28 oz. can of crushed tomatoes
- 1 tsp. capers – chopped plus 1 tablespoon caper juice
- 4 cloves garlic – chopped
- 1 onion – sliced
- ½ cup fresh basil
- ¼ cup fresh Italian parsley
- ¼ cup red wine
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. red pepper
- ¼ tsp. sugar
- ½ tsp. garlic powder
- 2 tablespoons olive oil
Direcciones
- Preheat Oven 350 degrees:
- Place eggplant slices on a baking sheet and drizzle with olive oil.
- Place peppers whole on a baking sheet.
- Place baking sheets in oven and bake 20 – 25 minutes until the vegetables are slightly golden.
- Remove and let cool.
- When the peppers are cool, cut the stems off and drip the juice from inside the pepper into the sauce.
- Slice the peppers for layering.
- For the Sauce:
- Heat a sauce pan with the olive. Place the onions, garlic, basil, capers - plus juice and parsley and let sauté until the onion is slightly transparent.
- Add the crushed tomatoes, wine and seasonings and let simmer on low.
- In a baking dish drizzle a tablespoon of olive oil and layer the eggplant slices, peppers, sliced fresh tomato, and a layer of beans.
- Top with the sauce with half the shredded cheese. Repeat this process until all of the veggies are used.
- Finish with the sauce topped with the remainder of shredded cheese and a drizzle of olive oil.
- Bake for 30 – 35 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 5 servings | |
| Calories 796 | |
| Calories from Fat 224 | 28% |
| Total Fat 25.4g | 32% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 859mg | 36% |
| Potassium 2833mg | 81% |
| Total Carbs 105.67g | 28% |
| Dietary Fiber 42.2g | 141% |
| Sugars 8.15g | 5% |
| Protein 42.24g | 68% |
