Eggplant Provençale
Eggplant Provençale takes roughly 45 minutes from beginning to end. This recipe makes 4 servings with 212 calories, 7g of protein, and 8g of fat each. For $2.07 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Vegetarian Times requires onion, dried basil, soy margarine, and green bell peppers. 246 people were impressed by this recipe. It works well as a side dish. With a spoonacular score of 87%, this dish is great. Similar recipes are Tuna Provencale, Cauliflower Provencale, and Rabbit Provençale.
Servings: 4
Ingredients:
2 Tbs. drained capers
½ tsp. dried basil
2 small eggplants (about 1 lb. each), peeled and cut into ¾-inch cubes (8 cups)
¼ cup chopped fresh parsley
2 cloves garlic, minced
2 medium green bell peppers, diced
1 cup chopped onion
½ tsp. dried oregano
3 Tbs. grated Parmesan cheese
½ cup pimento-stuffed green olives, sliced
Salt and freshly ground black pepper to taste
1/3 cup dry seasoned bread crumbs
1 ½ Tbs. soy margarine or butter, melted
2 cups chopped ripe tomatoes
Equipment:
frying pan
oven
baking pan
bowl
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 350F. Spray a large nonstick skillet with cooking spray; heat over medium heat until hot.
2. Add onion and garlic and cook, stirring often, until softened, about 4 minutes.
3. Add eggplant, bell peppers and tomatoes. Cook, stirring often, until vegetables are tender, about 5 minutes.
4. 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.
5. Bake, uncovered, until mixture is bubbly and top browned, about 30 minutes.
Nutrition Information:
covered percent of daily need
