Tomato-Eggplant Casserole

This hearty casserole makes an excellent antioxidant-packed side dish or a vegetarian main dish.

2 tablespoons extra-virgin olive oil
1 medium eggplant, peeled and cut into 1-inch cubes
1 medium yellow onion, sliced
1 medium green bell pepper, chopped
1 cup sliced white mushrooms
3 cloves garlic, crushed or minced
1 (14.5 ounce) can no-salt-added, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 cup capers
1 cup chopped Italian parsley
1 teaspoon each dried oregano and thyme
Salt and black pepper to taste
1 cup shredded Parmesan cheese

Heat oven to 375 degrees F.

In a large saucepan on medium heat, heat oil. Add eggplant. Cook until softened, 10 to 12 minutes, stirring constantly to prevent sticking.

Remove from heat; add all ingredients except cheese. Transfer mixture to a shallow casserole dish. Sprinkle cheese over top. Bake 45 minutes, uncovered, until bubbly and brown. Serve.

Serves 8.

Per serving: 123 calories, 12g carbohydrates, 6g protein, 7g fat (2g saturated), 7mg cholesterol, 5g fiber, 617mg sodium