Fall Veggie Casserole
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Ingredients
- 5 1/2 cups eggplant, cubes (1 medium eggplant)
- 4 tomatoes
- 1 green pepper
- 1 onion
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil (or cooking oil of choice)
- 2 tablespoons Parmesan cheese, grated
Instructions
- Wash hands with soap and water.
- Remove the skin from the eggplant. Cut the eggplant into cubes. Chop the tomatoes into small pieces.
- Cut the green pepper in half. Remove the seeds and cut it into small pieces.
- Chop the onion into small pieces.
- Cut the garlic into tiny pieces.
- Combine all of the ingredients (except for the cheese) and cook in a large skillet over medium heat until tender.
- Top with the Parmesan cheese and serve.
Nutrition
| Calories | 84 |
|---|---|
| Protein | 2 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 313 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network