Fall Veggie Casserole
1 eggplant (medium) 4 tomatoes 1 green pepper 1 onion 1 teaspoon salt 1⁄4 teaspoon pepper 3 tablespoons vegetable oil 1 garlic clove 2 tablespoons Parmesan cheese (grated)
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.
Per recipe: $5.01
Per serving: $0.63
Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network