Angostura Tomato And Eggplant Casserole
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  • 3lbs Eggplant
  • 2 tbsp Vegetable oil
  • 1 Onions, minced
  • 3 cloves Garlic, minced
  • 1 cup Tomatoes, chopped
  • 2 tbsp ANGOSTURA® aromatic bitters
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 cup Milk
  • ½ tsp Nutmeg, grated
  • 2 Eggs
  • 1 tsp Dried oregano
  • 1 tsp Rosemary, chopped
  • Salt and freshly ground black pepper
  • ½ cup Cheese, coarsely grated


  • Roast, bake or steam eggplants until tender, about 20 to 30 minutes. Scoop out flesh and set aside. Chop tomatoes
  • Heat olive oil in sauté pan and sauté onions until tender; add garlic and then eggplant. Season with salt and pepper. Add tomatoes and cook until eggplant is tender for about 15 minutes. Stir in bitters
  • Preheat oven to 400F
  • Make the sauce by melting butter in a saucepan, add flour and stir for a few minutes. Add milk and stir continuously until thick. Add nutmeg
  • Beat the eggs and add to mixture together with the cheese, oregano and rosemary. Season with salt and black pepper. Stir in eggplant mixture. Turn into a greased casserole dish and bake for 20 to 30 minutes until firm
  • You may sprinkle with additional cheese before baking

Serves 6 to 8

Angostura Aromatic Bitters