Vegetable Casserole Recipe
(serves 4 )

1
2 tbsp/30 ml
1/2
1
2
3
2
1/4 tsp/ 1 ml
3
1/2 cup/ 125 ml
1 cup/ 250 ml
1 1/2 cups/ 375 ml
 

large eggplant, halved lengthwise
olive oil
zucchini, diced medium
green pepper, diced medium
summer squash, diced medium
dry shallots, peeled chopped
garlic cloves, smashed and chopped
paprika
tomatoes, peeled and diced
sherry
cooked white beans
grated Gruyere cheese
salt and pepper

Method:

1. Preheat oven to 400 ^oF (200 ^oC).

2. Score eggplant flesh in crisscross pattern. brush with oil and place, skin-side up, in roasting pan. Cook 40 minutes in oven. Remove flesh from skin, chop flesh and set aside.

3. Heat remaining oil in frying pan over medium heat. Add vegetables, except tomatoes and beans. Add garlic, paprika and season well. Mix well and cook 10 minutes, stirring occasionally.

4. add chopped eggplant and tomatoes. Mix well and season. Cover and cook 12 minutes over low heat. Incorporate sherry and beans.

5. Preheat oven to 375 ^oF (190 ^oC).

6. Transfer mixture to buttered baking dish. Sprinkle with cheese and cook 12 minutes in oven.

1 SERVING:     231 CALORIES     19g CARBOHYDRATE     11g PROTEIN     12g FAT     5.1g FIBER

 

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