From craving to table
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
- 3
Add bell pepper, zucchini, and eggplant. Cook, stirring occasionally, until the vegetables are slightly tender, about 5-6 minutes.
- 4
Stir in the crushed tomatoes, oregano, basil, smoked paprika, salt, and pepper. Simmer for 5 minutes.
- 5
Fold in the cannellini beans and kalamata olives. Stir to combine.
- 6
Transfer the mixture to a greased 9x13-inch baking dish.
- 7
Sprinkle the feta cheese evenly over the top.
- 8
Bake uncovered for 25-30 minutes, until bubbly and golden on top.
- 9
Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.