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EGGPLANT CASSEROLE WITH BAKED POTATO 1 c. diced pared eggplant 1/2 c. green beans, cut into 1/2 inch pieces 1 small ripe tomato, diced 1/8 tsp. salt 1/8 tsp. pepper 2 Tbsp. minced green pepper 1/2 tsp. leaf basil, crumbled 1/4 tsp. leaf oregano, crumbled 1 Tbsp. low calorie margarine 1 medium size baking potato Combine eggplant, beans, tomato, green pepper, basil, oregano, salt and pepper in small baking dish. Dot with margarine; cover with foil. Bake casserole and potato in a hot oven (400 degrees) for 45 minutes or until potato is fork tender. Makes one serving; 225 calories per serving and 13 grams fiber. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!