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
| - 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.
- 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.
- 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 [email protected]
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