Eggplant-Tomato Casserole


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.

  • 6Servings


  • 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.

Nutrition Information

  • Calories: 145
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 7 mg
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 341 mg
  • Sugar Content: 8 g