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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant Provencal

Source: dLife

Eggplant, pepper, olive, caper, and tomato casserole.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	200.4

Total Carbs	36.0 g

Dietary Fiber	11.5 g

Sugars	13.4 g

Total Fat	4.9 g

Saturated Fat	1.1 g

Unsaturated Fat	0.5 g

Potassium	719.0 mg

Protein	7.1 g

Sodium	457.8 mg

Dietary Exchanges 4.9 Fat, 4.5 Vegetables, 0.1 Meat, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees F.
Heat frying pan over medium heat and coat with cooking spray. Cook onion and garlic 3 to 4 minutes. Mix in eggplant, pepper, and tomatoes. Place lid on pan and cook 8 to 10 minutes of until vegetables are soft. Stir frequently.
Mix in parsley, olives, capers, basil, and oregano. Sprinkle with salt and pepper. Spoon mixture into an 11 x 7 inch baking dish. Mix together breadcrumbs, Parmesan cheese, and margarine. Sprinkle mixture over casserole.
Bake 30 minutes or until casserole is golden on top and bubbly.