Tomato-Eggplant Casserole

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

Yield: 8 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium eggplant, peeled and cut into 1 inch cubes
• 1 medium yellow onion, sliced
• 1 medium green bell 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 teaspoon each dried oregano and thyme
• Salt and black pepper to taste
• 1 cup shredded Parmesan cheese

Instructions

1. Heat oven to 375 degrees F.
2. In a large saucepan over medium heat, heat oil.
3. Add eggplant. Cook until softened, 10 to 12 minutes, stirring constantly to prevent sticking.
4. Remove from heat; add all ingredients except cheese.
5. Transfer mixture to a shallow casserole dish.
6. Sprinkle cheese over top.
7. Bake for 45 minutes, uncovered, until bubbly and brown.
8. Serve.

Nutrition

Per serving: 123 calories, 12g carbohydrates, 6g protein, 7g fat (2g saturated), 7mg cholesterol, 5g fiber, 617mg sodium