What’s For Dinner? Tomato-Eggplant Casserole


EatSmart JEAN CARPER
Eggplant with extras

This hearty casserole makes an ex­cellent antioxidant-packed side dish or a vegetarian main dish.

TOMATO-EGGPLANT CASSEROLE

2 Tbs. extra-virgin olive oil

1 medium eggplant in 1-inch cubes

1 medium yellow onion, sliced

1 medium green pepper, chopped

1 cup sliced white mushrooms

3 cloves garlic, crushed or minced

1 14.5-ounce can no-salt-added, diced tomatoes

1 8-ounce can tomato sauce

1⁄ 2 cup capers

1 cup chopped Italian parsley

1 tsp. each, dried oregano and thyme Salt and black pepper to taste

1 cup shredded Parmesan cheese

Preheat oven to 375.
In a large saucepan on medium heat, heat oil . Add eggplant. Cook until softened, 10 to 12 minutes, stirring constantly to prevent sticking. Remove from heat; add all ingredients except cheese. Transfer mixture to a shallow casserole dish. Sprinkle cheese over top. Bake 45 minutes, uncovered, until bubbly and brown. Serve.
SERVES 8 ■ PER SERVING: 123 calories, 12g carbohydrates, 6g protein, 7g fat (2g saturated), 7mg cholesterol, 5g fiber, 617mg sodium

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