** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Heat oil in skillet, add onion, green pepper, and
eggplant.
3. Stir over low heat until eggplant is soft. Add tomatoes(may
substitute canned Italian solid pear shape, drained), salt, and pepper.
4.
Simmer a few minutes. At this point you can add basil, chives, parsley,
tarragon or oregano to taste.
5. Turn into casserole dish and bake at 325
degrees for 40 minutes.
6. Casserole may be served hot or cols, with sour
cream.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 74% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Eggplant, Tomato, Garlic, Onion, Olive Oil allergies.
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