Eggplant Tomato Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Eggplant Tomato Casserole calories by ingredient
Introduction
Serve over couscous or orzo Serve over couscous or orzoNumber of Servings: 8
Ingredients
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1 T plus 2 t olive oil
2 onions, halved and cut into thin slices
2 med red bell peppers, diced
3 cl garlic, minced
2 t fennel seeds, crushed
2 t dried oregano
1 med eggplant, trimmed and diced
6 plum tomatoes, chopped
4 oz. feta cheeses, crumbled
½ c chopped fresh mint
Directions
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.