Vegetarian

Eggplant Tomato Casserole is for Dinner.

Eggplant Tomato Casserole takes 20 minutes to prepare.

Eggplant Tomato Casserole takes 50 minutes to cook.

Eggplant Tomato Casserole makes 8 servings.

The ingredients for Eggplant Tomato Casserole are:

1 T plus 2 t olive oil
2 onions, halved and cut into thin slices
2 med red bell peppers, diced
3 cl garlic, minced
2 t fennel seeds, crushed
2 t dried oregano
1 med eggplant, trimmed and diced
6 plum tomatoes, chopped
4 oz. feta cheeses, crumbled
½ c chopped fresh mint

Here is how you make Eggplant Tomato Casserole:

Preheat oven to 350. Warm 1 T oil in dutch oven over med high heat. Add onions and bell peppers, and cook, stirring often, 8-10 min, until onions are golden. Stir in garlic, fennel seeds and oregano, and cook 1 min. Transfer to bowl. Heat remaining 2 t oil in dutch oven over med heat. Add eggplant, and cook stirring often 8 min, until lightly browned. Stir in tomatoes and onion pepper mixture. Season to taste with salt and pepper. Cover casserole and bake 50 min. Top with feta and mint.Number of Servings: 8Recipe submitted by SparkPeople user IRISHVEG.

The nutritional information for Eggplant Tomato Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 136.7

• Total Fat: 7.0 g
• Cholesterol: 12.6 mg
• Sodium: 168.5 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 5.3 g
• Protein: 4.6 g

The dietary needs meet for Eggplant Tomato Casserole is Vegetarian