Eggplant and Red Pepper Bake

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
• 1/4 teaspoon dried rosemary
• Salt and ground black pepper to taste
• 3 1/3 tablespoons olive oil
• 3 1/3 tablespoons balsamic vinegar
• 1 eggplant, sliced lengthwise 3/8-inch thick
• 2 tablespoons olive oil, or as needed
• 1/4 cup grated mozzarella cheese

Directions

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.