Eggplant creole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggplants, cut into chunks | |
| 2 | Onions, chopped | |
| 2 | Green peppers, chopped | |
| 2 | Cloves garlic, pressed | |
| 3 | cups | Canned tomatoes |
| 1 | tablespoon | Low-sodium tamari |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Thyme |
| 1 | cup | Whole wheat bread crumbs |
Directions
Saute onion, garlic, green pepper and eggplant in ½ cup water for 5 minutes. Add tomatoes, breaking them up with a fork. Stir in seasonings. Cook until eggplant is tender, about 20 minutes. Place this mixture in a large baking dish. Sprinkle with the bread crumbs.
Bake at 350 degrees for 30 minutes.
Source: McDougall Health Supporting Cookbook, Vol 1/MM by DEEANNE