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Tomato-Eggplant Casserole

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


  • 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


  1. Heat oven to 375 degrees F.
  2. In a large saucepan on 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.

Serves 8.

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


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