Organic Veggie Casserole Of Eggplant Peppers N Tom... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When I saw the eggplants in one of trigger's pictures I just had to look through my old copies of Vegetarian Times to find something special to make. This is adapted from a Sept. 1998 issue. This 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. Read more . Serve it as an entrée or in smaller portions as a side dish. Ingredients:
1 cup chopped sweet onion |
1 cup chopped red onion |
2-3 cloves garlic, minced |
2 small eggplants (about 1 lb. each), peeled and cut into 3/4-inch cubes (8 cups) |
2 medium green bell peppers, diced |
2 cups chopped ripe tomatoes |
1 chopped tomatillo |
1/4 cup chopped fresh parsley |
1/2 cup pimento-stuffed green olives, sliced |
1 cup pitted black olives chopped |
chopped fresh basil |
chopped fresh oregano |
salt and freshly ground black pepper to taste |
bread crumb topping |
1/3 cup dry seasoned bread crumbs |
3 tbs. grated parmesan cheese |
1 1/2 tbs. soy margarine or butter, melted |
Directions:
1. Preheat oven to 350F.
2. Spray a large nonstick skillet with cooking spray; heat over medium heat until hot.
3. Add onion and garlic and cook, stirring often, until softened, about 4 minutes.
4. Add eggplant, bell peppers and tomatoes.
5. Cook, stirring often, until vegetables are tender, about 5 minutes.
6. Add parsley, olives, capers, herbs, salt and pepper.
7. Spoon mixture into an 11- by 7-inch baking dish.
8. (If making ahead, allow casserole to cool completely, cover tightly and refrigerate until 30 minutes before serving.)
9. -
10. Topping:
11. -
12. 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
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