Aubergine Provencale
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup chopped onion
2 cloves garlic, minced
2 smalls aubergines, (about 1 lb. each), peeled and cut into 3/4-inch cubes, (8 cups)
2 mediums green bell peppers, diced
2 cups chopped ripe tomatoes
1/4 cup chopped fresh parsley
1/4 cup pimento-stuffed green olives, sliced
2 tablespoons drained capers
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1/2 cup dry seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 1/2 tablespoons soy margarine or butter<

Preparation

1 Preheat oven to 350 F. Spray a large non-stick skillet with cooking spray; heat over medium heat until hot. Add onion and garlic and cook, stirring often, until softened, about 4 minutes. Add aubergine, bell peppers and tomatoes. Cook, stirring often, until vegetables are render, about 5 minutes. 2 Add parsley, olives, 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.) 3 Topping: In small bowl, combine all topping ingredients and mix well. 4 Sprinkle casserole evenly with topping mixture. Bake, uncovered, until mixture is bubbly and top browned, about 30 minutes.

About


This sturdy casserole of aubergine, bell peppers, garlic, tomatoes, olives, capers and parsley can be assembled ahead of time, but don't sprinkle with bread crumbs until just before baking. Serve it as an entree or in smaller portions as a side dish.