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60 minutes
Prep: 20 minutes
Cook: 40 minutes
167 calories per serving view nutrition facts
4 servings
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| 1 | each | eggplant | large |
| 4 | each | tomatoes | |
| 1 | each | sweet bell pepper | green, diced |
| 1/4 | cup | vegetable oil | olive |
| 1/2 | each | garlic | clove, finely minced |
| 1 | x | black pepper | freshly ground |
| 1 | each | onion | sliced |
| 1 1/2 | teaspoon | salt | |
| 1 | x | sour cream | optional sauce |
Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes (may substitute canned italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste.
Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 893mg | 37% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 2.0g | 10% |
| Sugars 4.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 22% | Vitamin C | 172% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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