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Eggplant and Pepper Casserole with Rice
| Ingredients | |||
| 1 1/2 | cups | brown rice | |
| 3 | tablespoons | olive oil, or vegetable oil | |
| 1 | each | eggplant, (about 12 oz), cut into 1/2 inch cubes | |
| 1 | each | onion, diced | |
| 1 | each | green bell pepper, cut into 1/2 inch squares | |
| 1 | each | red bell pepper, or yellow, cut into 1/2 inch squares | |
| 4 | medium | tomatoes, or 16 ounce can, peeled, seeded and cut into large pieces | |
| 4 | teaspoons | cumin, ground | |
| 1 | teaspoon | coriander, ground | |
| 1/2 | teaspoon | turmeric | |
| 1/2 | teaspoon | ginger, ground | |
| 1/4 | teaspoon | cinnamon | |
| 1/4 | teaspoon | cayenne pepper | |
| 1/2 | teaspoon | black pepper | |
| 1/4 | cup | cilantro, chopped | |
| 1/4 | cup | parsley, chopped | |
| 1 | teaspoon | salt | |
| 3 | cups | water | |
| 1 | cilantro, leaves for garnish | ||
Directions: | |||
| Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375 degrees. Heat oil in a wide skillet, add eggplant and onion and saute rapidly to distribute oil. Cook until eggplant is somewhat tender, about 15 minutes. Add bell peppers, tomatoes, spices, cilantro and parsley. Drain rice and add to vegetables along with salt. Cook for several minutes, stirring frequently; then add water and bring to a boil. Transfer mixture to baking dish, cover with foil and bake until rice is done, about 45 minutes. Garnish with fresh cilantro leaves. Serves 6. Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg sod; 6 g fiber; vegan | |||
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