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Eggplant Provençale

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Ingredients Edit

Directions Edit

Preheat oven to 350 °F. Spray a large nonstick skillet with cooking spray; heat over medium heat until hot. Add Onion and garlic and cook, stirring often, until softened, about 4 minutes. Add Eggplant, bell peppers and tomatoes. Cook, stirring often, until vegetables are tender, about 5 minutes.


Add parsley, capers, herbs, salt and pepper. Spoon mixture into an 11- by 7-inch baking dish. (If making ahead, allow casserole to cool completely, cover tightly and refrigerate until 30 minutes before serving.)


Topping: In small bowl, combine all topping ingredients and mix well. Sprinkle casserole evenly with topping mixture. Bake, uncovered, until mixture is bubbly and top browned, about 30 minutes.

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