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Mediterranean Vegetarian Mini Casseroles
Servings: 4
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 1 teaspoon ground paprika
  • 1 1/2 cups tomatoes, chopped
  • 3 cups eggplant, cubed into 1" chunks
  • 1 1/2 cups chickpeas, cooked
  • 8 black olives, pitted & sliced
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1/4 cup ricotta
  • Za'atar to taste
  • Fresh parsley chopped
  1. Preheat the oven to 425F
  2. Heat the olive oil, and add the garlic, onion, and paprika. Sauté over medium heat for a couple minutes
  3. Next add the tomatoes and eggplant. Mix together, and allow to cook for 5 minutes with the lid on

  4. Then add the chickpeas, olives, tomato sauce, and water, and cook with the lid on for 10 minutes
  5. Once done, add the stew into 4 small ~1-cup ramekins. If you don't have ramekins, you can also pour into a baking dish, and portion them individually after
  6. Optional: Top each ramekin with a tablespoon of cheese
  7. Place the ramekins on a baking sheet and bake for 10 minutes

  8. Remove from the oven, and top with za'atar and parsley. Enjoy with pita, pasta, quinoa or brown rice!
Recipe Notes

To remove the bitterness of the eggplant, after chopping, consider letting them sit in a bowl of salted water overnight.