Dinner

Eggplant Provencale is for Dinner.

Eggplant Provencale takes several minutes to prepare.

Eggplant Provencale takes several minutes to cook.

Eggplant Provencale makes 4 servings.

The ingredients for Eggplant Provencale are:

1 cup chopped onion
2 gloves garlic, minced
2 small eggplants (about 1lb each) peeled and cut into 3/4-inch cubes (8 cups)
2 medium green bell peppers, diced
2 cups chopped ripe tomatoes
1/4 cup chopped fresh parsley
2 Tbs. drained capers
1/2 tsp. dried basil
1/2 tsp. dried oregano
Salt and freshly ground black pepper to taste

Bread Crumb Topping

1/3 cup dry seasoned bread crumbs
3 Tbs. grated Parmesan cheese
1 1/2 Tbs. butter

Here is how you make Eggplant Provencale:

Preheat oven to 350F. Spray a large non-stick 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. Add parsley, olives, capers, herbs, salt and pepper. Spoon mixture into an 11-by 7-inch baking dish. 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. Number of Servings: 4Recipe submitted by SparkPeople user NATASHATRON.

The nutritional information for Eggplant Provencale is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 194.3

• Total Fat: 6.8 g
• Cholesterol: 14.6 mg
• Sodium: 263.2 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 8.9 g
• Protein: 6.9 g

The dietary needs meet for Eggplant Provencale is Vegetarian