Eggplant Provençale

4 Servings

This sturdy casserole of eggplant, bell peppers, garlic, tomatoes, olives, capers and parsley can be assembled ahead of time, but dont sprinkle with bread crumbs until just before baking. Serve it as an entrée or in smaller portions as a side dish.

1 cup chopped onion
2 cloves garlic, minced
2 small eggplants (about 1 lb. each), peeled and cut into ¾-inch cubes (8 cups)
2 medium green bell peppers, diced
2 cups chopped ripe tomatoes
¼ cup chopped fresh parsley
½ cup pimento-stuffed green olives, sliced
2 Tbs. drained capers
½ tsp. dried basil
½ tsp. dried oregano
Salt and freshly ground black pepper to taste

Bread Crumb Topping

⅓ cup dry seasoned bread crumbs
3 Tbs. grated Parmesan cheese
1 ½ Tbs. soy margarine or butter, melted

Preheat oven to 350F. Spray a large nonstick skillet with cooking spray; heat over medium heat until hot. Add onion and garlic and cook, stirring often, until softened, about 4 minutes. Add eggplant, bell peppers and tomatoes. Cook, stirring often, until vegetables are tender, about 5 minutes.
Add parsley, olives, capers, herbs, salt and pepper. Spoon mixture into an 11- by 7-inch baking dish. (If making ahead, allow casserole to cool completely, cover tightly and refrigerate until 30 minutes before serving.)
Topping: 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.