Fall Veggie Casserole

Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.

Makes

8 servings

Ingredients

• 5 1/2 cups eggplant, cubes (1 medium eggplant)
• 4 tomatoes
• 1 green pepper
• 1 onion
• 1 clove garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons vegetable oil (or cooking oil of choice)
• 2 tablespoons Parmesan cheese, grated

Directions

1. Wash hands with soap and water.
2. Remove the skin from the eggplant. Cut the eggplant into cubes. Chop the tomatoes into small pieces.
3. Cut the green pepper in half. Remove the seeds and cut it into small pieces.
4. Chop the onion into small pieces.
5. Cut the garlic into tiny pieces.
6. Combine all of the ingredients (except for the cheese) and cook in a large skillet over medium heat until tender.
7. Top with the Parmesan cheese and serve.

Notes

Learn more about: Eggplant Tomatoes Bell Peppers Onions Garlic