Mediterranean Eggplant Gratin

Mediterranean Eggplant Gratin is a quick and easy recipe that you can make any time of the year. I first developed this organic eggplant recipe in the summer when I had more eggplants that I knew what to do with!
The ingredients in this eggplant recipe are all fresh and healthy foods that when combined result in a delicious, easy to make gratin that works as a meal in itself. Serve Mediterranean Eggplant Gratin with fresh sourdough bread and a small organic spinach salad.

Ingredients:
1/2 cup low salt canned kidney beans, drained
3 tablespoons organic virgin olive oil + 2 teaspoons
2 medium yellow onions, quartered
1 large organic green bell pepper, seeded, cut into 1 inch squares
3 Asian eggplants or Long Purple eggplants - about 3/4 pound, cut
crosswise into 1 inch thick slices.
3 zucchini - about 3/4 pound, cut crosswise into 1 inch think slices
4 cloves organic Chesnok Red Garlic*, finely chopped
1 1/2 cups ( 9 ounces ), organic peeled, seeded and chopped tomatoes
1 cup organic vegetable stock
1/4 teaspoon red pepper flakes
1 tablespoon organic pizza seasoning
1/4 cup chopped fresh organic basil or 2 tablespoons dried basil Organic sea salt to taste
Mixed organic ground pepper to taste
3/4 cup freshly grated Parmesan cheese.

Directions:
Move the oven rack up to the upper third position in your oven.
Preheat oven to 375 degrees F. Coat a shallow 2-quart baking dish
with a thin layer of organic virgin olive oil.
Wipe off the excess olive oil with a paper towel and set dish aside.

Place the eggplant in a small bowl. Toss the eggplant in 2 teaspoons of olive oil to coat. Sprinkle 1/2 tablespoons of organic pizza seasoning over eggplant and toss to coat, set aside.

In a large frying pan over medium heat, warm the 3 tablespoons of organic olive oil. Add the onions, bell pepper and cook for a few minutes (5-10), stirring occasionally. Add the eggplant and zucchini and continue to cook over medium heat, stirring occasionally for another 7-10 minutes. Add the garlic, stirring to combine, and cook for another minute.

Increase the heat to high and add the tomatoes, organic vegetable stock, red pepper flakes, 1/2 tablespoons organic pizza seasoning, basil and kidney beans. Bring to a boil over high heat.
Reduce the heat to a medium-low and simmer uncovered for about 30 minutes. Stir occasionally. Season with salt and pepper.

Pour the mixture into the prepared baking dish. Sprinkle the Parmesan cheese evenly over the top. Bake until golden and bubbling around the edges, about 20 minutes. Let cool for about 10 minutes before serving.