Recipe: Garden Eggplant Bake (with basil and tomatoes)

GARDEN EGGPLANT BAKE

2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon tomato paste*
1 tablespoon water
1 pound (1 medium), eggplant peeled and cut into 3/4-inch cubes
2 medium tomatoes, cored and chopped
1 tablespoon chopped fresh basil leaves
1 teaspoon oregano leaves
1/4 teaspoon salt
FOR TOPPING:
1 tablespoon grated Parmesan cheese
1 tablespoon Italian bread crumbs

Heat oven to 400 degrees F. Spray a (1 1/2-quart) casserole with nonstick cooking spray; set aside.

Coat a small nonstick skillet with cooking spray and place over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato paste and 1 tablespoon water. Combine onion mixture and remaining ingredients except Parmesan cheese and bread crumbs; mix well. Pour into prepared casserole.

Cover and bake 30 minutes. Stir. Bake 10 minutes longer; stir.

Top with Parmesan cheese and bread crumbs. Reduce heat to 375 degrees F. Bake uncovered 10 minutes or until eggplant is tender.

*Freeze remaining tomato paste in freezer bag for future use.

Makes 6 servings
Source: Wal*Mart Recipe Card