Fall Veggie Casserole

30 min · Serves 8

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 5½ cupseggplant, cubed
• 4tomatoes
• 1green pepper
• 1onion
• 1garlic
• 4.9 mlsalt
• 1.2 mlblack pepper
• 44.4 mlvegetable oil
• 29.6 mlParmesan cheese, grated

How to cook it

1. Peel the eggplant and cut it into cubes to measure 5½ cups, then dice the tomatoes into small pieces.
2. Halve the green pepper, remove and discard the seeds, and chop the pepper into small pieces. Finely chop the onion and mince the garlic.
3. Add the vegetable oil, eggplant, tomatoes, green pepper, onion, minced garlic, salt, and black pepper to a large skillet set over medium heat.
4. Cook, stirring frequently, for 15 to 20 minutes until the vegetables are completely tender and the tomatoes have softened into a sauce.
5. Remove the skillet from the heat, sprinkle the grated Parmesan cheese evenly over the top, and serve warm.

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