Pairs well with Lebanese Oven-Baked Vegetable Casserole
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Lebanese Oven-Baked Vegetable Casserole
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A healthy, meat-free Lebanese vegetable casserole baked in the oven with a flavorful tomato and pepper paste sauce, featuring a mix of potatoes, eggplant, zucchini, beans, peppers, and onions.
00:50:00 total
Serves 4
medium
Main Various
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Ingredients
- beans - watch the video to see (washed and chopped)
- large pepper - 1 (seeded and cut into cubes)
- large onion - 1 (cut into large pieces)
- eggplant - 1 (peeled partially, cut into cubes)
- potatoes - 2 (peeled and cut into cubes)
- zucchini - 3 (cut into slices or preferred shape)
- vegetable oil - 1 coffee cup (approx. 60 ml) (for mixing vegetables)
- salt - pinch (to taste)
- large tomatoes - 2 (chopped and ground for sauce)
- olive oil - 2 tablespoons (for sauce preparation)
- sweet pepper paste - 1 tablespoon (can substitute with hot pepper paste if preferred)
- tomato paste - 2 tablespoons (for sauce)
- hot pepper seeds - 1 tablespoon (optional, for heat)
- seven spices - 1/2 teaspoon (Lebanese seven spices blend)
- cinnamon - 1/2 teaspoon (ground)
- black pepper - 1/4 teaspoon (ground)
- water - watch the video to see (to cover sauce and vegetables as needed)
Instructions
- Prepare Vegetables: Wash and cut zucchini into slices or preferred shape. Peel eggplant partially and cut into cubes. Peel potatoes and cut into cubes. Remove seeds from pepper and cut into cubes. Chop washed beans. Cut onion into large pieces.
- Mix Vegetables: Place all cut vegetables in a tray. Add a coffee cup of vegetable oil and a pinch of salt. Mix well to combine all vegetables evenly.
- Initial Baking: Place the tray in the middle of the oven and bake until vegetables are browned on top and bottom. Oven temperature is not specified for this step but can be assumed around 180°C.
- Prepare Sauce: Chop and grind two large tomatoes. Heat two tablespoons of olive oil in a pan. Add one tablespoon of sweet pepper paste, two tablespoons of tomato paste, and one tablespoon of hot pepper seeds (optional). Fry together for two minutes. Add chopped tomatoes and stir. Add half a teaspoon of seven spices, half a teaspoon of cinnamon, a quarter teaspoon of black pepper, and salt to taste. Cook until tomatoes are tender, stirring occasionally. Add water and simmer for five minutes until sauce is cooked.
- Combine and Final Bake: Remove the tray from the oven. Pour the prepared sauce over the vegetables. Stir to mix well. Add water if needed to cover vegetables. Turn vegetables over to coat evenly. Return the tray to the oven at 180°C with top and bottom heat and oven fan on. Bake until vegetables absorb the sauce and are fully cooked.
- Serve: Serve hot with or without bread. Optionally serve with hot pepper and onions.
