Cape vegetable casserole

This Cape vegetable casserole recipe is full of healthy ingredients like eggplant, garlic, raisins, grapes, oats, onions and tomatoes. My family loves casserole recipes and we are trying to 

explore the great variety of one pot recipes and traditions that is available in different parts of the world. This dish is inspired by the cape cuisine of South Africa and with its fruitiness and spiciness as well as its nutty flavors it is quite different from the traditional one pot meals known in Germany, England the United States and other parts of the Western world. 


Preparation time: 20 minutes

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Cooking time: 45 minutes

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Resting time: N/A

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Total working time: 25 minutes

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Total time needed: 1 hours 5 minutes

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Difficulty: easy

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Serves 4




This recipe was inspired by Wizzy you find her recipe here


Ingredients
for
Cape Vegetable casserole recipe

  • 5 ripe tomatoes, chopped
  • 2 eggplants, diced
  • 1 onion
  • 1/2 cup of raisins or sultanas, soaked in water  for 12 hours
  • 1/2 cup of seedless grapes
  • 1/2 cup of oats
  • 1/2 cup of raw unsalted peanuts, ground fine
  • 4 cloves of garlic chopped fine
  • 2 tbs. of red palm oil or other oil of your choice
  • 1 cayenne chilli, chopped fine
  • 150 gram / 5.3 oz of Cheddar cheese
  • Fermented pepper sauce or hot sauce of your choice 



Directions

  • Steam eggplant for 15 minutes and put aside
  • In the meantime turn another plate on the stove to medium heat
  • Add oil to pan and braise onions, chili and garlic till onions are turning soft and are becoming translucent
  • Add chopped tomatoes cover the pan and cook them with the onions and garlic for a few minutes
  • Pour the raisins in a strainer to remove the excess water
  • Add, raisins, grapes, nuts, oats, eggplant and salt to the pan and mix them will with the other ingredients
  • Simmer gently for 3 minutes then take of the stove and fill the contents of the pan into your casserole dish
  • Cover with the grated cheese and place the oven
  • Bake for about 25 minutes at 160 degrees Celsius / 320 Fahrenheit
  • Take out of the oven and serve hot with some of the fermented hot pepper sauceor another hot sauce of your choice

The spiciness of a hot sauce competing with the fruitiness of raisins and grapes is the final touch that makes this casserole dish really enjoyable.




Find more tasty casserole recipes 


Chicken casserole

with mushrooms and sour cream cider


Baked baby leeks and veggie combo


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