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Tomato-Eggplant Casserole


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



  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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