Eggplant Provencale

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Eggplant Provencale calories by ingredient


Introduction

This sturdy casserole of eggplant, bell peppers, garlic, tomatoes, olives, capers and parsley can be assembled ahead of time, but don't sprinkle with bread crumbs until just before baking. Serve it as an entree or in smaller portions as a side dish. This sturdy casserole of eggplant, bell peppers, garlic, tomatoes, olives, capers and parsley can be assembled ahead of time, but don't sprinkle with bread crumbs until just before baking. Serve it as an entree or in smaller portions as a side dish.
Number of Servings: 4

Ingredients

    1 cup chopped onion
    2 gloves garlic, minced
    2 small eggplants (about 1lb each) peeled and cut into 3/4-inch cubes (8 cups)
    2 medium green bell peppers, diced
    2 cups chopped ripe tomatoes
    1/4 cup chopped fresh parsley
    2 Tbs. drained capers
    1/2 tsp. dried basil
    1/2 tsp. dried oregano
    Salt and freshly ground black pepper to taste

    Bread Crumb Topping

    1/3 cup dry seasoned bread crumbs
    3 Tbs. grated Parmesan cheese
    1 1/2 Tbs. butter

Directions

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.