No edit summary |
m (clean up, typos fixed: , → , , ,, → ,) |
||
| (20 intermediate revisions by 5 users not shown) | |||
| Line 1: | Line 1: | ||
| − | ==Description== |
||
. |
. |
||
| − | ===Ingredients=== |
+ | === Ingredients === |
| − | * |
+ | * 2 medium green [[bell pepper]]s, diced |
| − | * 2 cups chopped ripe |
+ | * 2 cups chopped ripe [[tomato]]es |
| − | * 1/4 cup chopped fresh parsley |
+ | * 1/4 cup chopped fresh [[parsley]] |
| − | * 1/2 cup pimento-stuffed green |
+ | * 1/2 cup pimento-stuffed [[green olive]]s, sliced |
| − | * 2 Tbs. drained capers |
+ | * 2 Tbs. drained [[capers]] |
| − | * 1/2 tsp. dried basil |
+ | * 1/2 tsp. dried [[basil]] |
| − | * 1/2 tsp. dried oregano |
+ | * 1/2 tsp. dried [[oregano]] |
| − | * |
+ | * [[salt]] and freshly ground [[black pepper]] to taste |
* Bread Crumb Topping |
* Bread Crumb Topping |
||
* 1/3 cup dry seasoned bread crumbs |
* 1/3 cup dry seasoned bread crumbs |
||
| − | * 3 Tbs. grated Parmesan cheese |
+ | * 3 Tbs. grated [[Parmesan cheese]] |
| − | * 1 1/2 Tbs. soy margarine or butter, melted |
+ | * 1 1/2 Tbs. soy [[margarine]] or [[butter]], melted |
| − | * 2 small |
+ | * 2 small [[Eggplant]]s (about 1 lb. each), peeled and cut into 3/4-inch cubes (8 cups) |
| − | * 1 cup chopped |
+ | * 1 cup chopped [[Onion]] |
| − | * 2 cloves garlic, minced |
+ | * 2 cloves [[garlic]], minced |
| − | == |
+ | == Directions == |
| − | Preheat oven to 350° |
+ | 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 pepper]]s and [[tomato]]es. Cook, stirring often, until vegetables are tender, about 5 minutes. |
| − | Add parsley, |
+ | 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. |
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=== |
+ | === Other Links === |
| − | ==See also== |
+ | == See also == |
| + | |||
| ⚫ | |||
| − | [[Category: |
+ | [[Category:Basil Recipes]] |
| − | [[Category: |
+ | [[Category:Black olive Recipes]] |
| − | [[Category: |
+ | [[Category:Caper Recipes]] |
| − | [[Category: |
+ | [[Category:Eggplant Recipes]] |
| + | [[Category:Green olive Recipes]] |
||
| + | [[Category:Green olive Side Dish Recipes]] |
||
| ⚫ | |||
| + | [[Category:Parmesan cheese Recipes]] |
||
Latest revision as of 14:03, 6 June 2013
.
Ingredients
- 2 medium green bell peppers, diced
- 2 cups chopped ripe tomatoes
- 1/4 cup chopped fresh parsley
- 1/2 cup pimento-stuffed green olives, sliced
- 2 Tbs. drained capers
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- salt and freshly ground black pepper to taste
- Bread Crumb Topping
- 1/3 cup dry seasoned bread crumbs
- 3 Tbs. grated Parmesan cheese
- 1 1/2 Tbs. soy margarine or butter, melted
- 2 small Eggplants (about 1 lb. each), peeled and cut into 3/4-inch cubes (8 cups)
- 1 cup chopped Onion
- 2 cloves garlic, minced
Directions
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.