RCI-VG.003.0286.001

Ugandan Vegetable Casserole

Name: Ugandan Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ugandan
Ingredients: 2 tablespoons vegetable oil; 1 small Onion (sliced and separated into rings); 1 medium Eggplant (unpeeled, cut into bite-sized pieces); 1 small sweet red pepper (cored and thinly sliced); 1 or 2 cloves garlic (peeled and crushed); 1 pound fresh spinach (cleaned and chopped, or 1 10-ounce package frozen chopped spinach, thawed); 1 small zucchini (peeled and sliced); 2 medium tomatoes (cut in wedges); 1/2 teaspoon salt; 1/4 teaspoon black pepper

The variations possible with this colorful vegetable casserole are endless. Either make it with the

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

vegetable oil
2 tablespoons
Onion
sliced and separated into rings
1 small
Eggplant
unpeeled, cut into bite-sized pieces
1 medium
sweet red pepper
cored and thinly sliced
1 small
garlic
peeled and crushed
1 or 2 cloves
fresh spinach
cleaned and chopped, or 1 10-ounce package frozen chopped spinach, thawed
1 pound
zucchini
peeled and sliced
1 small
tomatoes
cut in wedges
2 medium
salt
1/2 teaspoon
black pepper
1/4 teaspoon

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Ugandan Vegetable Casserole

Ingredients

Method

What Makes This Variant Distinct