Eggplant Provencale
- Number of Servings: 4
Ingredients
1 cup chopped onion2 gloves garlic, minced2 small eggplants (about 1lb each) peeled and cut into 3/4-inch cubes (8 cups)2 medium green bell peppers, diced2 cups chopped ripe tomatoes1/4 cup chopped fresh parsley2 Tbs. drained capers 1/2 tsp. dried basil1/2 tsp. dried oreganoSalt and freshly ground black pepper to tasteBread Crumb Topping1/3 cup dry seasoned bread crumbs3 Tbs. grated Parmesan cheese1 1/2 Tbs. butter
Preheat oven to 350F. Spray a large non-stick skillet with cooking spray; heat over medium heat until hot. Add onion and garlic and cook, stirring often, until softened, about 4 minutes. Add eggplant, bell peppers and tomatoes. Cook, stirring often, until vegetables are tender.
Add parsley, olives, capers, herbs, salt and pepper. Spoon mixture into an 11-by 7-inch baking dish.
Topping: In small bowl, combine all topping ingredients and mix well. Sprinkle casserole evenly with topping mixture. Bake, uncovered, until mixture is bubbly and top browned, about 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user NATASHATRON.
Add parsley, olives, capers, herbs, salt and pepper. Spoon mixture into an 11-by 7-inch baking dish.
Topping: In small bowl, combine all topping ingredients and mix well. Sprinkle casserole evenly with topping mixture. Bake, uncovered, until mixture is bubbly and top browned, about 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user NATASHATRON.
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 6.8 g
- Cholesterol: 14.6 mg
- Sodium: 263.2 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 8.9 g
- Protein: 6.9 g
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