Fall Veggie Casserole
Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.
Ingredients
- 5 1/2 cups eggplant, cubes(1 medium eggplant)
- 4 tomatoes
- 1 green pepper
- 1 onion
+ 5 more ingredients
Instructions
1
Wash hands with soap and water.
2
Remove the skin from the eggplant. Cut the eggplant into cubes. 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
Combine all of the ingredients (except for the cheese) and cook in a large skillet over medium heat until tender.
7
Top with the Parmesan cheese and serve.
Nutrition Estimate
156Calories
3gProtein
12gCarbs
7gFat
Per serving • Estimated by Blinner AI