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Vegetable Casserole


2 tablespoons vegetable oil
1 small onion sliced and separated into rings
1 medium eggplant unpeeled, cut into bite-sized pieces
1 small sweet red pepper cored and thinly sliced
1 clove garlic (1-2) peeled and crushed
1 lb fresh spinach, cleaned and chopped or 10 oz pack frozen chopped spinach, thawed
1 small zucchini, peeled and sliced
2 medium tomatoes, cut into wedges
teaspoon salt
teaspoon black pepper


Serves: 4


In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.

Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir frying each 2 to 3 minutes before adding the next.

Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.

Serve immediately.

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