Eggplant Tomato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T plus 2 t olive oil2 onions, halved and cut into thin slices2 med red bell peppers, diced3 cl garlic, minced2 t fennel seeds, crushed2 t dried oregano1 med eggplant, trimmed and diced6 plum tomatoes, chopped4 oz. feta cheeses, crumbled½ c chopped fresh mint
Preheat oven to 350. Warm 1 T oil in dutch oven over med high heat. Add onions and bell peppers, and cook, stirring often, 8-10 min, until onions are golden. Stir in garlic, fennel seeds and oregano, and cook 1 min. Transfer to bowl. Heat remaining 2 t oil in dutch oven over med heat. Add eggplant, and cook stirring often 8 min, until lightly browned. Stir in tomatoes and onion pepper mixture. Season to taste with salt and pepper. Cover casserole and bake 50 min. Top with feta and mint.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHVEG.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHVEG.
Nutritional Info Amount Per Serving
- Calories: 136.7
- Total Fat: 7.0 g
- Cholesterol: 12.6 mg
- Sodium: 168.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 5.3 g
- Protein: 4.6 g
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