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:

Quickview
211k Calories
7g Protein
8g Total Fat
31g Carbs
22% Health Score
Limit These
Calories
211k
11%

Fat
8g
13%

  Saturated Fat
2g
13%

Carbohydrates
31g
11%

  Sugar
13g
15%

Cholesterol
2mg
1%

Sodium
817mg
36%

Get Enough Of These
Protein
7g
14%

Vitamin C
71mg
87%

Vitamin K
91µg
87%

Manganese
0.89mg
44%

Fiber
10g
44%

Vitamin A
1534IU
31%

Potassium
931mg
27%

Vitamin B6
0.48mg
24%

Folate
95µg
24%

Vitamin E
3mg
21%

Vitamin B1
0.28mg
19%

Copper
0.36mg
18%

Magnesium
62mg
16%

Vitamin B3
3mg
15%

Phosphorus
146mg
15%

Calcium
128mg
13%

Iron
2mg
12%

Vitamin B2
0.19mg
11%

Vitamin B5
0.93mg
9%

Selenium
4µg
7%

Zinc
0.97mg
6%

Vitamin B12
0.08µg
1%

covered percent of daily need
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