Tomato-eggplant Casserole

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 1 medium eggplant, cut into 1-inch cubes
• 1 medium onion, sliced
• 1 medium green pepper, chopped
• 1 cup sliced mushrooms
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 cup capers (optional)
• 1 cup chopped italian parsley
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• salt and black pepper
• 1 cup shredded parmesan cheese

Recipe

• 1 preheat oven to 375 degrees.
• 2 in a large saucepan over medium heat, heat oil; add eggplant.
• 3 cook until softened, 10 to 12 minutes, stirring constantly to prevent sticking.
• 4 remove from heat; add all remaining ingredients except cheese.
• 5 transfer mixture to a shallow casserole dish; sprinkle with cheese.
• 6 bake 45 minutes, uncovered, until bubbly and golden brown; serve.