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Recipes : Eggplant-Tomato Casserole
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From: MSN NicknameTipsyCad147  (Original Message)Sent: 4/13/2007 9:20 AM
Eggplant-Tomato Casserole

Serves 6

Enjoy this hearty eggplant dish over hot, cooked orzo, whole wheat couscous or fluffy millet. Or serve it with some crusty bread to sop up the juices.

1 Tbs. plus 2 tsp. olive oil
2 medium-sized onions, halved and cut into thin slices
2 medium-sized red bell peppers, diced (about 2 cups)
3 cloves garlic, minced
2 tsp. fennel seeds, crushed
2 tsp. dried oregano
1 medium-sized eggplant (about 1 lb.), trimmed and diced (about 5 cups)
6 plum tomatoes, chopped
4 oz. feta cheese, crumbled (about 1 cup)
1/2 cup chopped fresh mint

  1. Preheat oven to 350F. Warm 1 Tbs. oil in 6-qt. Dutch oven over medium-high heat. Add onions and bell peppers, and cook, stirring often, 8 to 10 minutes, or until onions are golden. Stir in garlic, fennel seeds and oregano, and cook 1 minute. Transfer to bowl.
  2. Heat remaining 2 tsp. oil in Dutch oven over medium heat. Add eggplant, and cook, stirring often, 8 minutes, or until lightly browned. Stir in tomatoes and onion-pepper mixture. Season to taste with salt and pepper.
  3. Cover casserole and bake 50 minutes. Top with feta cheese and mint, and serve.

PER SERVING:
145 Calories
6 Protein
7g Total Fat (2G Saturated Fat)
17g Carbohydrates
7mg Cholesterol
341mg Sodium
5g Fiber
8g Sugars

recipes@vegetariantimes.com



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Reply
 Message 2 of 2 in Discussion 
From: MSN NicknameEerie7Sent: 4/13/2007 3:20 PM
This sounds yummy Tipsy!  I love Eggplant... Thanks for sharing hon...
Namaste...   ~eerie