TOMATO-EGGPLANT CASSEROLE

By Debe Pendice

Ingredients
  • 2 TBSP x-virgin olive oil

  • 1 med eggplant in 1" cubes

  • 1med yellow onions-sliced

  • 1 med green pepper-chopped

  • 1 cup sliced white mushroom

  • 3 cloves garlic—minced

  • 1 14.5 oz can no salt added diced tomatoes

  • 1 8oz can tomato sauce

  • 1/2 c capers

  • 1 c chopped italian parsley

  • 1 tsp each dried oregano and thyme

  • salt & pepper to taste

  • 1 c parmesan cheese

Directions
  1. Preheat oven to 375 F In a large saucepan on medium heat, heat oil. Add eggplant. Cook until softened, 10-12 mins.,stirring constantly to prevent sticking. Remove from heat; add all ingredients except cheese. Transfer mixture to a shallow casserole dish. Sprinkle cheese over top. Bake 45 mins., uncovered,until bubbly and brown. Serve.


Nutritional Facts

Servings
8
123 calories
12g carbohydrates
6g protein
7g fat(2g saturated)
7mg cholestrol
5g fiber
617mg sodium

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