Simple Way to Eggplant Pasticcio

Eggplant Wheat Berry Casserole

Eggplants are so delicious and soft, they melt in your mouth.

Recipe Summary Eggplant Wheat Berry Casserole

Good recipe using eggplant and wheat berries. Also a tasty way to use up all those cherry tomatoes in your garden. You can also pan-fry or bake the eggplant instead of grilling it.

Ingredients | Eggplant Pasticcio

2 tablespoons olive oil, or as needed

2 pounds eggplant, quartered and sliced, or more to taste

1 large onion, chopped

1 tablespoon chopped garlic

2 cups chicken broth

½ cup wheat berries

½ cup barley

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon salt, or more to taste

½ teaspoon ground black pepper

¼ teaspoon allspice

1 (14 ounce) can diced tomatoes

1 (14 ounce) can black beans, rinsed and drained

¾ cup shredded mozzarella cheese

Directions

Preheat grill for medium heat and lightly oil the grate.

Brush eggplant slices with about 1 tablespoon olive oil.

Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.

Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture.

Bake in the preheated oven until cheese is melted, about 15 minutes.

Info | Eggplant Pasticcio

prep: 15 mins cook: 1 hr 10 mins total: 1 hr 25 mins Servings: 6 Yield: 6 servings

TAG : Eggplant Wheat Berry Casserole

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