Issue Date: September 7, 2008
Eggplant with extras
This hearty casserole makes an excellent antioxidant-packed side dish or a vegetarian main dish.
Tomato-Eggplant Casserole
2 Tbs. extra-virgin olive oil
1 medium eggplant in 1-inch cubes
1 medium yellow onion, sliced
1 medium green pepper, chopped
1 cup sliced white mushrooms
3 cloves garlic, crushed or minced
1 14.5-ounce can no-salt-added, diced tomatoes
1 8-ounce can tomato sauce
1Ú2 cup capers
1 cup chopped Italian parsley
1 tsp. each, dried oregano and thyme
Salt and black pepper to taste
1 cup shredded Parmesan cheese
Preheat oven to 375.
In a large saucepan on medium heat, heat oil. Add eggplant. Cook until softened, 10 to 12 minutes, stirringconstantly to prevent sticking. Remove from heat; add all ingredients except cheese. Transfer mixture to a shallow casserole dish. Sprinkle cheese over top. Bake 45 minutes, uncovered, until bubbly and brown. Serve.
Serves 8
Per serving: 123 calories, 12g carbohydrates, 6g protein, 7g fat (2g saturated), 7mg cholesterol, 5g fiber, 617mg sodium
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