Eggplant Provencale Recipe

Name: Eggplant Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onion; 2 cloves garlic, minced; 2 small eggplants (about 1 lb. 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; 1/2 cup pimento-stuffed green olives, sliced; 2 Tbs. drained capers; 1/2 tsp. dried basil; 1/2 tsp. dried oregano; Salt and freshly ground black pepper to taste; ⅓ cup dry seasoned bread crumbs; 3 Tbs. grated Parmesan cheese; 1 1/2 Tbs. soy margarine or butter, melted

Servings: persons

1 cup chopped onion
2 cloves garlic, minced
2 small eggplants (about 1 lb. 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
1/2 cup pimento-stuffed green olives, sliced
2 Tbs. drained capers
1/2 tsp. dried basil
1/2 tsp. dried oregano
Salt and freshly ground black pepper to taste
⅓ cup dry seasoned bread crumbs
3 Tbs. grated Parmesan cheese
1 1/2 Tbs. soy margarine or butter, melted

1
Preheat oven to 350F.
2
Spray a large nonstick skillet with cooking spray; heat over medium heat until hot.
3
Add onion and garlic and cook, stirring often, until softened, about 4 minutes.
4
Add eggplant, bell peppers and tomatoes.
5
Cook, stirring often, until vegetables are tender, about 5 minutes.
6
Add parsley, olives, capers, herbs, salt and pepper.
7
Spoon mixture into an 11- by 7-inch baking dish.
8
(If making ahead, allow casserole to cool completely, cover tightly and refrigerate until 30 minutes before serving.)
9
Topping: In small bowl, combine all topping ingredients and mix well.
10
Sprinkle casserole evenly with topping mixture.
11
Bake, uncovered, until mixture is bubbly and top browned, about 30 minutes.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup chopped onion, 2 cloves garlic, minced, 2 small eggplants (about 1 lb. each), peeled and cut into 3/4-inch cubes (8 cups), 2 medium green bell peppers, diced, and more.

Yes, Eggplant Provencale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Provencale

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