Harvest Vegetable Casserole

[Guest guest]

I especially love this one with Pecorino romano cheese in place of the parmesan, if you can find it.

 

~Nita

* Exported from MasterCook *

 

Harvest Vegetable Casserole

 

Recipe By :Serving Size : 8 Preparation Time :0:15Categories : MAIN DISHES--VEGETABLES

 

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 eggplants -- peeled and cut into 1/2" cubes 2 bell pepper -- cut into 1/2" pieces 1 onion -- chopped 2 fresh tomatoes -- chopped 1 can diced tomatoes -- 28 ounces 2 cans artichoke hearts -- drained and quartered 1/4 cup olive oil 1 1/2 teaspoons oregano 1 tablespoon basil 1/4 teaspoon black pepper 1/2 teaspoon salt 1 cup shredded parmesan cheese -- divided

 

Preheat oven to 350 degrees. Heat oil in a large skillet and saute eggplant until golden. Eggplant absorbs oil easily, so be sure to watch closely and stir often. Add bell peppers and onions and cook until crisp-tender. Add tomatoes, artichoke hearts, and spices and simmer a few minutes. Stir in 3/4 cup of the cheese and pour immediately into a lightly-oiled 9" x 13" baking dish. Sprinkle with remaining cheese. Bake 20 minutes or until bubbly.

 

Yield: "1 9" x 13" casserole"Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 168 Calories; 10g Fat (50.1% calories from fat); 7g Protein; 16g Carbohydrate; 6g Dietary Fiber; 7mg Cholesterol; 332mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1 1/2 Fat.