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Tomatoe-Eggplant Casserole

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Submitted by nettie537

Haven’t tried it yet.

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

45 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 1
MEDIUM MEDIUM EGGPLANT
in 1 inch cubes *
1 1
MEDIUM MEDIUM YELLOW ONION
sliced
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
chopped
1 237
CUP ML MUSHROOMS
white, sliced
3 3
CLOVES CLOVES GARLIC
crushed
14.5 419.1
OUNCES ML/G TOMATOES, CANNED
1 can, no salt added, diced
8 231.2
OUNCES ML/G TOMATO SAUCE
1 can
½ 118
CUP ML CAPERS *
1 237
CUP ML ITALIAN PARSLEY
chopped
1 5
TEASPOON ML OREGANO
1 5
TEASPOON ML THYME *
1 1
X X SALT AND BLACK PEPPER
to taste *
1 237

Directions

Preheat oven to 375℉ (190℃).

In a large sauce pan on med heat, heat oil add eggplant cook until softened, 10 to 12 minutes, stir to prevent sticking.

Remove from heat add all ingrdients except cheese.

Transfer mixture to a shallow casserole dish.

Sprinkle cheese over top.

Bake 45 minutes uncovered until bubbly and brown.

Per serving 123 calories.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

It sounds a very good recipe, several kinds of vegetables and easy to make. Worth to try.

 

 

Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 161 53% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 371mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 18g
Vitamin A 24% Vitamin C 74%
Calcium 24% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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