By Debe Pendice

  • 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

  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

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

dinner vegetables italian peppers mushrooms vegetarian baked anti inflammatory gluten free vitamin d vitamin c bake side dish

1 reply