Tomatoe-Eggplant Casserole
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Yield
6 servingsPrep
15 minCook
45 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | medium |
eggplant
in 1 inch cubes |
*
|
| 1 | medium |
yellow onion
sliced |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | cup |
mushrooms
white, sliced |
|
| 3 | cloves |
garlic
crushed |
|
| 14.5 | ounces |
tomatoes, canned
1 can, no salt added, diced |
|
| 8 | ounces |
tomato sauce
1 can |
|
| ½ | cup |
capers
|
*
|
| 1 | cup |
italian parsley
chopped |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
eggplant
in 1 inch cubes |
*
|
| 1 | medium |
yellow onion
sliced |
|
| 1 | medium |
green bell peppers
chopped |
|
| 237 | ml |
mushrooms
white, sliced |
|
| 3 | cloves |
garlic
crushed |
|
| 419.1 | ml/g |
tomatoes, canned
1 can, no salt added, diced |
|
| 231.2 | ml/g |
tomato sauce
1 can |
|
| 118 | ml |
capers
|
*
|
| 237 | ml |
italian parsley
chopped |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
Parmesan cheese
|
|
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.
