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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
Ingredients
- 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
Preparation
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