Eggplant Provencal
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Ingredients
  • 1 cup chopped onion
  • 1 clove garlic, finely chopped
  • ¼ cup olive oil
  • 2 pounds eggplant, pared, cut into ¾-inch cubes (about 8 cups)
  • 2 medium green bell peppers, cut into ½-inch strips
  • 2 medium tomatoes, chopped (about 2 cups)
  • ⅓ cup snipped parsley
  • ¼ cup chopped pitted ripe olives (I used kalamata)
  • ¼ cup chopped pimiento-stuffed olives
  • 1 Tablespoon drained capers
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried basil leaves
  • ½ teaspoon dried oregano leaves
  • ½ cup fine dry bread crumbs
  • 2 Tablespoons butter, melted
  • 2 Tablespoons grated Parmesan cheese
Instructions
  1. Heat oven to 350 degrees. Have a shallow baking dish ready.
  2. Cook and stir onion and garlic in olive oil in Dutch oven over medium heat until tender, about 5 minutes. Stir in eggplant and green peppers; cover. Cook, stirring occasionally, for 10 minutes.
  3. Stir tomatoes, parsley, olives, capers, salt, pepper, basil, and oregano into eggplant mixture. Spoon mixture into ungreased baking dish.
  4. Mix bread crumbs, butter, and cheese. Sprinkle over eggplant mixture. Cover with lid or foil and bake until eggplant is tender and mixture bubbles, about 30 minutes. Remove lid or foil and bake an additional 7 to 10 minutes until browned. Serves 8.
Recipe by The Culinary Cellar at http://theculinarycellar.com/eggplant-provencal/