If you don't care for eggplant, try using butternut or acorn squash in this delicious vegetable casserole instead.
Instructions
- Heat oil in a large sauce pan over medium heat.
Add onion and garlic; cook for 1 minute. - Add eggplant, tomatoes, bell pepper, salt and pepper.
- Cook vegetables until tender. Top with parmesan cheese and serve.
Credit:
Pennsylvania Nutrition Education Program
