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Fall Harvest Pumpkin Eggplant Casserole: A Comforting Delight

Welcome to your new favorite fall recipe: the Fall Harvest Pumpkin Eggplant Casserole! This dish is a delightful blend of creamy, savory, and subtly sweet flavors that will warm your heart and your kitchen this season.
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Ingredients Method

Ingredients
  

  • 1 small pumpkin peeled and cubed
  • 1 large eggplant diced
  • 2 cups cooked quinoa or rice
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 1 cup shredded cheese optional
  • Olive oil for drizzling
  • Fresh parsley for garnish

Method
 

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) so it's ready to go when your casserole is assembled.
  2. Prepare the Vegetables: In a large bowl, mix the cubed pumpkin, diced eggplant, cooked quinoa or rice, chopped onion, and minced garlic.
  3. Season the Mixture: Add thyme, cinnamon, salt, and pepper to the vegetable mixture and toss to combine thoroughly.
  4. Transfer to Baking Dish: Pour the mixture into a greased casserole dish, spreading it evenly.
  5. Add Liquid: Carefully pour the vegetable broth over the mixture. If you’re using cheese, sprinkle it generously on top.
  6. Drizzle with Olive Oil: Lightly drizzle olive oil over the top for added flavor and richness.
  7. Cover and Bake: Cover the dish with foil and bake for about 30 minutes, until the vegetables are tender.
  8. Uncover and Brown: Remove the foil and bake for an additional 15 minutes to allow the top to become golden and bubbly.
  9. Garnish: Let cool for a few minutes and garnish with fresh parsley before serving.