Preparation Time: 10 minutes
Cooking Time: 15 minutes
Enjoy this hearty eggplant dish over hot, cooked orzo, whole wheat couscous or fluffy millet. Or serve it with some crusty bread to sop up the juices.
1 Tbs. plus 2 tsp. olive oil
2 medium-sized onions, halved and cut into thin slices
2 medium-sized red bell peppers, diced (about 2 cups)
3 cloves garlic, minced
2 tsp. fennel seeds, crushed
2 tsp. dried oregano
1 medium-sized eggplant (about 1 lb.), trimmed and diced (about 5 cups)
6 plum tomatoes, chopped
4 oz. feta cheese, crumbled (about 1 cup)
1/2 cup chopped fresh mint
1. Preheat oven to 350F. Warm 1 Tbs. oil in 6-qt. Dutch oven over medium-high heat. Add onions and bell peppers, and cook, stirring often, 8 to 10 minutes, or until onions are golden. Stir in garlic, fennel seeds and oregano, and cook 1 minute. Transfer to bowl.
2. Heat remaining 2 tsp. oil in Dutch oven over medium heat. Add eggplant, and cook, stirring often, 8 minutes, or until lightly browned. Stir in tomatoes and onion-pepper mixture. Season to taste with salt and pepper.
3. Cover casserole and bake 50 minutes. Top with feta cheese and mint, and serve.
PER SERVING: 145 CAL; 6 G PROT; 7 G TOTAL FAT ( 2 SAT. FAT) ; 17 G CARB.; 7 MG CHOL; 341 MG SOD.; 5 G FIBER; 8 G SUGARS
By: Vegetarian Times
Wanigan - www.wanigan.com