Fall Veggie Casserole

4
Average: 4 (1 rating)
Nutrition Facts Label
Yield
8 servings

Ingredients

1 eggplant (medium)
4 tomatoes
1 green pepper
1 onion
1 teaspoonsalt
1⁄4 teaspoonpepper
3 tablespoonsvegetable oil
1 garlic clove
2 tablespoonsParmesan cheese (grated)

Instructions

1. Remove the skin from the eggplant. Cut the eggplant into cubes.

2. 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. Cook the first 8 ingredients in a large skillet until tender.

7. Top with the Parmesan cheese and serve.

Cost

Per recipe: $4.78
Per serving: $0.60

Source

Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network
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