easy eggplant casserole

Preptime: 15min

Cooktime: 60min

Waittime:0

Totaltime:75min

Ingredients for the recipe:

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1. Peel the onion, eggplants, and garlic cloves.
2. Chop the onion and mince the garlic.
3. Cut the bell pepper into small cubes.
4. Cut the eggplants into small sticks by cutting them in half and the halves into small slices.
5. Chop the cilantro and parsley.
6. Preheat the oven to 180°C.
7. Add chopped onion, bell pepper cubes, olives, capers, and celery stick to a big pan, and saute on medium-high heat for about a minute.
8. Add minced garlic and saute for 30 seconds.
9. Add tomato paste and let it saute for a minute.
10. Add the eggplant slices. Let it cook for 3 minutes and stir it sometimes.
11. Add water, chopped cilantro, chopped parsley, salt and spices. Stir it and let it cook for about 15 minutes on medium heat.
12. In the meantime, grate the cheese.
13. Add the coconut cream and stir it. Cook for 2 minutes.
14. Remove the pan from the stove and add everything to a baking casserole.
15. Sprinkle the cheese all over and put it in the oven for 20-30 minutes, until the cheese is golden and the sauce is cooking.
16. In the meantime, make the side dish.
17. Remove from the oven and ready to serve!
18. ENJOY!