| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Vegtime1 | 1 | servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 2 | Cloves garlic; minced | |
| 2 | sm | Eggplants; (about 1 lb. each) |
| Peeled and cut into 3/4-inch cubes; (8 cups) | ||
| 2 | md | Green bell peppers; diced |
| 2 | c | Chopped ripe tomatoes |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | c | Pimento-stuffed green olives; sliced |
| 2 | tb | Drained capers |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| Salt and freshly ground black pepper; to taste | ||
| 1/2 | c | Dry seasoned bread crumbs |
| 3 | tb | Grated Parmesan cheese |
| 1 1/2 | tb | Soy margarine or butter; melted |
INSTRUCTIONS
BREAD CRUMB TOPPING 4 SERVINGS LACTO 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. Preheat oven to 350 F. 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 render, about 5 minutes. Add parsley, olives, capers, herbs, salt and pepper. Spoon mixture into an 11- by 7-inch baking dish. (If making ahead, allow casserole to cool completely, cover tightly and refrigerate until 30 minutes before serving.) 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. PER SERVING: 205 CAL.; 6G PROT.; 8G TOTAL FAT (2G SAT. FAT); 30G CARB.; 3MG CHOL.; 533MG SOD.; 8G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, September 1998, page 36 Converted by MM_Buster v2.0l.
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