Real Life, Good Food
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Category
Main Dishes
Title

Fall Veggie Casserole

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ID
Serves
Serves:
8
Serving Size
Serving Size:
1/8 of recipe (172g)
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Ingredients

Ingredients

  • 5 1/2 cups eggplant, cubes (1 medium eggplant)
  • 4 tomatoes
  • 1 green pepper
  • 1 onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 1 clove garlic
  • 2 tablespoons Parmesan cheese (grated)
Directions

Directions

1. Remove the skin from the eggplant. Cut the eggplant into cubes.

2. Chop the tomatoes into small pieces.

3. Cut the green pepper in half. Remove the seeds and cut it into small pieces.

4. Chop the onion into small pieces.

5. Cut the garlic into tiny pieces.

6. Cook the first 8 ingredients in a large skillet until tender.

7. Top with the Parmesan cheese and serve.

Nutritional Info

Nutritional Info

Serves 8
Amount per serving
Calories
86
Cholesterol
1 mg
Dietary Fiber
3 g
Protein
2 g
Saturated Fat
1 g
Sodium
313 mg
Total Carbohydrates
8 g
Total Fat
6 g
Total Sugar
5 g
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Fall Veggie Casserole
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Category
Category:
Main Dishes
Special Criteria
Special Criteria:
Vegetarian

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