Eggplant Provençale

From Recidemia English
Revision as of 07:46, 14 July 2012 by RealRecipes (talk | contribs) (Text replace - "Directions" to "Procedures")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search





Preheat oven to 350 °F. 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, , 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.

Other Links

See also