Recipe: Eggplant and Cheese Casserole (with ricotta topping, no meat)

EGGPLANT AND CHEESE CASSEROLE

3 small eggplants (about 3 lbs. total)
1 large onion, chopped
1 large green bell pepper, seeded and chopped (about 8 oz.)
3/4 cup fine dry bread crumbs
1 (about 2 1/4 oz.) can sliced ripe olives, drained
1 tbsp. chopped fresh oregano (or 1 tsp. dried oregano)
1 (about 15 oz.) can or jar tomato sauce
FOR THE TOPPING:
1 cup nonfat ricotta cheese (about 8 oz.)
1 1/2 cups shredded reduced-fat sharp cheddar cheese (about 6 oz.)

Cut unpeeled eggplants into 3/4-inch cubes and place in a deep 4 quart casserole. Add onion, bell pepper, bread, crumbs, olives, oregano, and tomato sauce; stir well.

Cover tightly and bake in a 400 degree F oven for 45 minutes. Stir vegetables again thoroughly and cover tightly again. Continue to bake until vegetables are very soft when pressed (about 45 more minutes); Check occasionally and add water, 1 tablespoon at a time, if casserole appears dry.

Spoon ricotta cheese in dollops over hot vegetable mixture; sprinkle with cheddar cheese. Continue to bake, uncovered, until cheddar cheese is melted (about 10 more minutes).

Makes 8 servings
Source: Sunset Books Low-Fat Vegetarian Cookbook, 1995