Directions:
- Cut unpeeled eggplants into 3/4-inch cubes and place in a deep 4 quart casserole. Add onion, bell pepper, bread, crumbs, olives, oregano, and tomato sauce; stir well.
- Cover tightly and bake in a 400 degree oven for 45 minutes.
- Stir vegetables again thoroughly and cover tightly again. Continue to bake until vegetables are very soft when pressed (about 45 more minutes); Check occasionally and add water, 1 Tbl. at a time, if casserole appears dry.
- Spoon ricotta cheese in dollops over hot vegetable mixture; sprinkle with cheddar cheese. Continue to bake, uncovered, until cheddar cheese is melted (about 10 more minutes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.86 Kcal (485 kJ) | ||
| Calories from fat | 19.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 3% | |
|---|---|---|---|
| Cholesterol | 4.52mg | 2% | |
| Sodium | 124.38mg | 5% | |
| Potassium | 467.19mg | 10% | |
| Total Carbs | 20.83g | 7% | |
| Sugars | 9.02g | 36% | |
| Dietary Fiber | 6.43g | 26% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 27.4mg | 46% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 10.3mg | 57% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 48.31 Kcal (202 kJ) | ||
| Calories from fat | 8.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 3% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 2% | |
| Sodium | 51.87mg | 5% | |
| Potassium | 194.81mg | 10% | |
| Total Carbs | 8.68g | 7% | |
| Sugars | 3.76g | 36% | |
| Dietary Fiber | 2.68g | 26% | |
| Protein | 1.78g | 9% | |
| Vitamin C | 11.4mg | 46% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 4.3mg | 57% | |
| Calcium | 29.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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