Savory Veggie Casserole

This wonderful simple dish can be served over rice as a complete meal or as a side dish to compliment any main menu.  

It is full of flavor and left overs are even better. 

 

It also pairs nicely with South Africa Curry Chicken and Basmati Rice

  

  

  

 

Savory Veggie Casserole

1 whole garlic bulb – peeled and  chopped

1/2 large red onion – peeled and chopped

2 medium eggplant – peeled and cut into 1 inch cubes

1 – 15oz can diced tomatoes

1 cup okra-  sliced

2 medium potatoes –  peeled and cut into 1 inch cubes

1 teaspooon cumin

1 teaspoon fennel seed

1 pinch cayenne pepper  

1 teaspoon sea salt

1 teaspoon garam masala (optional – this gives it an Indian flavor)

Mix well in large bowl and pour into oven dish.  Bake at 350 degrees for 45-50 minutes or until vegetables are tender. The casserole will become thick as it is baked.

Top with fresh cilantro

 

 

 

 

 

 

 

 

 

 

 

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Comments

  1. Lee Brown says:

    Yum!

    Leann, you aren’t only a fabulous singer, great house cleaner, good farmer in the dale..you are a amazing chief! Carl…I need not remind you….you married an amazing woman! 🙂

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