Broccoli, Cauliflower, and Eggplant Casserole: A Hearty and Flavorful Dish

Preheat your oven to 180°C (350°F).

In a large pan, heat a little olive oil over medium heat. Sauté the eggplant slices until golden brown and tender. Set aside.

In the same pan, sauté the carrot, bell pepper, and garlic for a few minutes until softened. Remove from the heat.

Prepare the Broccoli and Cauliflower:

In a separate pot, bring water to a boil and blanch the broccoli and cauliflower florets for about 3-4 minutes until just tender but still firm. Drain and set aside.

Prepare the Egg Mixture:

In a bowl, whisk together the eggs, heavy cream, salt, black pepper, Provencal herbs, and dill until smooth.

Assemble the Casserole:

Grease a baking dish with a little olive oil and start layering the ingredients. Begin with a layer of broccoli and cauliflower at the bottom.

Add the sautéed eggplant, followed by the sautéed carrot and bell pepper mixture.

Pour the egg and cream mixture evenly over the layered vegetables.

Top with a layer of grated cheese and a dollop of sour cream.

Arrange tomato slices on top for a fresh, colorful finish.

Bake the Casserole:

Bake in the preheated oven for about 25-30 minutes, or until the casserole is golden on top and set in the middle.

Serve:

Once baked, allow the casserole to cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired.

Serving and Storage Tips: