Aubergine Provencale


1 cup chopped onion
2 cloves garlic, minced
2 smalls aubergines, (about 1 lb. each), peeled and cut into 3/4-inch cubes, (8 cups)
2 mediums green bell peppers, diced
2 cups chopped ripe tomatoes
1/4 cup chopped fresh parsley
1/4 cup pimento-stuffed green olives, sliced
2 tablespoons drained capers
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1/2 cup dry seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 1/2 tablespoons soy margarine or butter


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