Tomato-Eggplant Casserole
2 tablespoons extra-virgin olive oil
1 medium eggplant, peeled and cut into 1-inch cubes
1 medium yellow onion, sliced
1 medium green bell pepper, chopped
1 cup sliced white mushrooms
3 cloves garlic, crushed or minced
1 (14.5 ounce) can no-salt-added, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 cup capers
1 cup chopped Italian parsley
1 teaspoon each dried oregano and thyme
Salt and black pepper to taste
1 cup shredded Parmesan cheese
Heat oven to 375 degrees F.
In a large saucepan on medium heat, heat oil.
Add eggplant.
Cook until softened, 10 to 12 minutes, stirring constantly to
prevent sticking.
Remove from heat; add all ingredients except cheese.
Transfer mixture to a shallow casserole dish.
Sprinkle cheese over top.
Bake 45 minutes, uncovered, until bubbly and brown.
Serves 8.