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Ingredients

1 red bell pepper, cut into matchstick-sized pieces 1 small onion, cut into matchstick-sized pieces 4 cloves garlic, minced 1 teaspoon dried basil ¼ teaspoon dried rosemary salt and ground black pepper to taste 3 ⅓ tablespoons olive oil 3 ⅓ tablespoons balsamic vinegar 1 eggplant, sliced lengthwise 3/8-inch thick 2 tablespoons olive oil, or as needed ¼ cup grated mozzarella cheese

Nutrition Info

227.4 calories carbohydrate: 11.6 g cholesterol: 4.5 mg fat: 19.5 g fiber: 4 g protein: 3.4 g saturatedFat: 3.3 g servingSize: - sodium: 51.5 mg sugar: 5.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C).
Mix red bell pepper, onion, and garlic in a large mixing bowl, season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture, toss to coat the vegetables evenly.
Brush eggplant slices with olive oil to coat thinly.
Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish, top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

4 servings

Another thing to do with eggplant.