Eggplant, Portobello and tomato casserole

Some recipes are so easy we make them again and again. I love this one with a big green salad, or the day after over brown rice or quinoa.

Ingredients:

2 tbsp EVOO

1 small eggplant, peeled and diced

2 cups of diced portobello mushrooms

1 can organic roasted diced tomatoes

1 cup diced onions

1/2 cup of diced bell peppers

 

Directions:

1. Place all ingredients in oiled baking dish.

2. Cover with vegan cheese or nutritional yeast if desired.

3. Bake at 350°F for 20 minutes or until done.

 


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