Get access to everything we publish when you sign up for Outside+ Join today!.
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.
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.
- 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