Recipe serves 4
Preheat oven to 350. Peel and slice eggplant, then arrange slices on paper towel and sprinkle salt on them to remove water and bitterness. Let sit for 10 - 15 minutes. Rinse off salt before dicing into small cubes. Heat olive oil in skillet. Add shallot and mushrooms and sauté until just tender. Add diced eggplant and continue to sauté until all veggies are translucent and cooked. Add chopped swiss chard and season with salt and pepper. Add 4 tablespoons of Jar Goods Classic Red to skillet and toss to coat veggie mixture.
Place casserole dishes in a baking pan or on a cooking sheet and pour enough water in pan to come half way up the sides of the casserole dishes. Bake for 25 - 30 minutes until eggs are set.
Serve individual egg casseroles with a nice fresh greens salad and slice of rustic country bread.
NOTE: This dish can be baked in single large casserole dish or a cast iron skillet. Just create spaced out wells throughout dish to accommodate for the eggs.