Tomatoe-Eggplant Casserole

• 2 tablespoons olive oil, extra-virgin
• 1 medium eggplant in 1 inch cubes
• 1 medium yellow onion sliced
• 1 medium green bell peppers chopped
• 1 cup mushrooms white, sliced
• 3 cloves garlic crushed
• 14.5 ounces tomatoes, canned 1 can, no salt added, diced
• 8 ounces tomato sauce 1 can
• 1/2 cup capers
• 1 cup italian parsley chopped
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 x salt and black pepper to taste
• 1 cup parmesan, parmigiano-reggiano cheese, grated

1. Preheat oven to 375F (190C).
2. In a large sauce pan on med heat, heat oil add eggplant cook until softened, 10 to 12 minutes, stir to prevent sticking.
3. Remove from heat add all ingrdients except cheese.
4. Transfer mixture to a shallow casserole dish.
5. Sprinkle cheese over top.
6. Bake 45 minutes uncovered until bubbly and brown.
7. Per serving 123 calories.

olive oil, onion, green bell peppers, mushrooms white, garlic, tomatoes, tomato sauce, capers, italian parsley, oregano, thyme, salt, parmesan

Taken from recipeland.com/recipe/v/tomatoe-eggplant-casserole-50048 (may not work)