Eggplant and Ham Casserole: A Hearty and Flavorful Comfort Dish

Slice the eggplant into rounds or cubes, depending on your preference. Sprinkle the pieces with salt and let them sit in a colander for about 15-20 minutes to draw out any excess moisture. Afterward, rinse the eggplant slices thoroughly and pat them dry with a paper towel. This step helps reduce the bitterness often found in eggplants.

Sauté the Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened and aromatic.

Cook the Eggplant:
Add the prepared eggplant to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until the eggplant becomes tender. Season with salt and pepper to taste.

Add the Ham:
Stir in the diced ham and cook for another 2-3 minutes, allowing the ham to heat through and infuse the mixture with its flavor.

Prepare the Egg Mixture:
In a separate bowl, whisk the 4 eggs. You can add a pinch of salt and pepper for seasoning. Pour the egg mixture over the cooked vegetables and ham in the skillet, making sure everything is evenly coated.

Bake the Casserole:
Preheat your oven to 350°F (175°C). Transfer the eggplant and ham mixture to a greased casserole dish. If desired, sprinkle shredded cheese on top for a cheesy finish. Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.

Serve:
Once the casserole is done, remove it from the oven and let it cool for a few minutes before serving. It’s perfect as a main dish or can be served alongside a fresh salad or roasted vegetables.

Serving and Storage Tips: