Ingredients
2 Tbs extra virgin olive oil
1 medium eggplant in one inch cubes
1 medium yellow onion sliced
1 medium green pepper chopped
1 cup of sliced mushrooms
3 cloves of garlic, crushed or minced
1 14.5oz can no-salt tomato sauce
1/2 cup capers
1 cup chopped Italian parsley
Salt & Pepper to taste
1 cup shredded parmesan cheese
Method
Heat oil in a large saucepan on medium heat, add eggplant, cook until softened (10 - 12 minutes),
stirring constantly to prevent sticking. Remove from heat, add all ingredients excpt cheese.
Transfer mixture to a shallow casserole dish, sprinkle cheese over top and bake for 45 minutes, uncovered until bubbly and brown.
Serve and enjoy!
Serves 8
2 POINTS per serving
Thanks for the recipe Loretta!
