Caponata Casserole

Caponata Casserole
Photo: Jason Donnelly
Prep Time:
40 mins
Bake Time:
40 mins
Stand Time:
5 mins
Total Time:
1 hrs 25 mins
Servings:
8

Ingredients

  • Nonstick cooking spray

  • 2 tablespoon olive oil

  • 1 small eggplant (about 1 pound), peeled and cut into 3/4-inch pieces (2 to 3 cups)

  • 2 ½ cup coarsely chopped yellow and/or red sweet peppers (2 large)

  • 2 cup fresh button mushroooms, coarsely chopped

  • 1 large onion, cut into thin wedges

  • 1 cup sliced celery (2 stalks)

  • ½ cup chopped pitted green olives

  • 1 ½ cup tomato-basil pasta sauce

  • 1 egg, lightly beaten

  • ½ of a 15-ounce carton ricotta cheese

  • 1 ¼ cup finely shredded Asiago cheese (5 ounces)

  • ¼ cup snipped fresh parsley

  • 1 tablespoon dried Italian seasoning, crushed

  • ½ teaspoon garlic powder

  • 4 ounce sliced provolone cheese

  • ¼ cup pine nuts, toasted (optional)

  • Snipped fresh parsley (optional)

Directions

  1. Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.

  2. In an extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add eggplant; cook for 5 to 6 minutes or until tender and lightly browned, stirring occasionally. Transfer to a large bowl. Add the remaining 1 tablespoon oil to skillet. Add sweet peppers, mushrooms, onion, celery, and olives. Cook about 10 minutes or until onion is tender and liquid is evaporated, stirring occasionally. Transfer to bowl with eggplant. Drain off any liquid.

  3. Transfer cooked vegetables to the prepared baking dish. Top with half of the pasta sauce. In a medium bowl combine egg, ricotta cheese, Asiago cheese, the 1/4 cup parsley, the Italian seasoning, and garlic powder. Spoon ricotta mixture in mounds on top of pasta sauce in dish. Top with the remaining pasta sauce.

  4. Bake, uncovered, for 30 minutes. Top with provolone cheese. Bake, uncovered, for 10 to 15 minutes more or until mixture is bubbly and cheese is melted. If desired, sprinkle with pine nuts and additional parsley. Let stand for 5 minutes before serving (casserole will be saucy).

Nutrition Facts (per serving)

274 Calories
18g Fat
12g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 274
% Daily Value *
Total Fat 18g 23%
Saturated Fat 9g 45%
Cholesterol 59mg 20%
Sodium 754mg 33%
Total Carbohydrate 12g 4%
Total Sugars 6g
Protein 17g
Vitamin C 53.7mg 269%
Calcium 424mg 33%
Iron 1.4mg 8%
Potassium 347mg 7%
Folate, total 45.3mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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