Eggplant & Pepper Casserole with Rice

Name: Eggplant and Pepper Casserole with Rice
Yield: 6
Cuisine: Fusion
Ingredients: brown rice; olive oil; eggplant; onions; green bell peppers; sweet red bell peppers; tomatoes; cumin; coriander; turmeric; ginger; cinnamon; cayenne pepper; black pepper; cilantro; parsley leaves; salt; water; cilantro

Submitted by Hollem

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.

Ingredients

1 ½

CUPS BROWN RICE

TABLESPOONS OLIVE OIL
or vegetable oil

EACH EGGPLANT
(about 12 oz), cut into 1/2 inch cubes *

EACH ONIONS
diced

EACH GREEN BELL PEPPERS
cut into 1/2 inch squares

EACH SWEET RED BELL PEPPERS
or yellow, cut into 1/2 inch squares

MEDIUM TOMATOES
or 16 ounce can, peeled, seeded and cut into large pieces

TEASPOONS CUMIN
ground

TEASPOON CORIANDER
ground

TEASPOON TURMERIC

TEASPOON GINGER
ground

TEASPOON CINNAMON

TEASPOON CAYENNE PEPPER

TEASPOON BLACK PEPPER

CUP CILANTRO
chopped

CUP PARSLEY LEAVES
chopped

TEASPOON SALT

CUPS WATER

X CILANTRO
leaves for garnish *

Directions

Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375℉ (190℃).

Heat oil in a wide skillet, add eggplant and onion and sauté 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