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Suggest a better descriptionPlace eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt. Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, saute until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs. Preheat oven to 350F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; saute until almost tender, about 5 minutes. Transfer to paper towels. Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce. Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving. Serves 8. Bon Appetit May 1995 Per serving: 1701 Calories (kcal); 24g Total Fat; (12% calories from fat); 44g Protein; 348g Carbohydrate; 0mg Cholesterol; 393mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 19 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (3156g) | ||
Recipe Makes: 1 | ||
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Calories: 2875 | ||
Calories from Fat: 339 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 197.3mg | 7 % | |
Potassium 15068.4mg | 397 % | |
Total Carbohydrate 595.6g | 175 % | |
Dietary Fiber 84.4g | 338 % | |
Sugars, other 511.2g | ||
Protein 77g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2875
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