Organic Veggie Casserole of Eggplant Peppers N Tomatoes
From mystic_river1 15 years ago
- 30 minutes to make
- Serves 4
When I saw the eggplants in one of trigger's pictures I just had to look through my old copies of Vegetarian Times to find something special to make. This is adapted from a Sept. 1998 issue. This casserole of eggplant, bell peppers, garlic, tomatoes, olives, capers and parsley can be assembled ahead of time, but don’t sprinkle with bread crumbs until just before baking. Read more Serve it as an entrée or in smaller portions as a side dish. See less
Ingredients
- 1 cup chopped sweet onion shopping list
- 1 cup chopped red onion shopping list
- 2-3 cloves garlic, minced shopping list
- 2 small eggplants (about 1 lb. each), peeled and cut into 3/4-inch cubes (8 cups) shopping list
- 2 medium green bell peppers, diced shopping list
- 2 cups chopped ripe tomatoes shopping list
- 1 chopped tomatillo shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1/2 cup pimento-stuffed green olives, sliced shopping list
- 1 cup pitted black olives chopped shopping list
- chopped fresh basil shopping list
- chopped fresh oregano shopping list
- salt and freshly ground black pepper to taste shopping list
- - shopping list
- bread Crumb Topping shopping list
- 1/3 cup dry seasoned bread crumbs shopping list
- 3 Tbs. grated parmesan cheese shopping list
- 1 1/2 Tbs. soy margarine or butter, melted shopping list
How to make it
- Preheat oven to 350F.
- Spray a large nonstick 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, about 5 minutes.
- Add parsley, olives, capers, herbs, salt and pepper.
- Spoon mixture into an 11- by 7-inch baking dish.
- (If making ahead, allow casserole to cool completely, cover tightly and refrigerate until 30 minutes before serving.)
- -------------
- 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
The Rating
Reviewed by 5 people-
You already had me at "eggplant," but "olives" and capers?" I'm over the moon!
misslizzi
in Philadelphia loved it
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Since my organic eggplant was an inspiration I am glad you made this wonderful casserole using organic ingredients.
Now look at how beautiful a creation you have presented tonight simply delicious.
High Five
trigger
in loved it
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