Tomato, Potato and Eggplant Gratin


2 tbsp. olive oil

1 large eggplant, sliced lengthwise 1/4" thick

1 large onion, thinly sliced

1 medium red bell pepper, seeded and finely chopped

1 (28 oz.) can reduced sodium chopped tomatoes, undrained

3 cloves garlic, minced or pressed

¼ tsp. sugar

1 tsp. NutriFit™ Mediterranean Salt & Sugar Free Spice Blend*

5 large russet potatoes



1.   Coat a large, shallow baking pan with cooking spray. Arrange eggplant slices in a single layer in pan; coat with cooking spray.  Broil about 4 inches below heat until well browned (6 to 8 minutes). Turn eggplant slices over, coat other sides with cooking spray, and broil until browned (5 to 6 more minutes).  Set aside.

2.   Heat oil in a wide frying pan over medium heat. Add onion and bell pepper. Cook, stirring often, until vegetables are soft but not browned (8 to 10 minutes). Stir in tomatoes, garlic, sugar, and Mediterranean Spice Blend. Cook, stirring often (3 minutes), then remove from heat. 

3.   Peel and thinly slice potatoes. Blanch in boiling water for 5 minutes. Drain. Spread a third of the potatoes in a shallow 3-quart casserole dish that is sprayed with cooking spray.  Top with half the eggplant, then half the tomato sauce. Cover with half the remaining potatoes, and add remaining eggplant and tomato sauce. Top with remaining potatoes. Cover with foil.

4.   Bake in 375 degree oven for 20 minutes, until potatoes are tender when pierced. Uncover and bake 10 additional minutes, or until lightly browned.

About NutriFit
Dedicated to a healthier body and mind, nutrition and wellness coach, educator and culinary expert, Jackie Keller, is the Founding Director of NutriFit, LLC, author of Body After Baby, A Simple, Healthy Plan to Lose Your Baby Weight Fast (Avery/Penguin Group; May 2007), and Cooking, Eating & Living Well, a cookbook and guide to nutrition-related lifestyle change.

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