Eggplant and Pepper Casserole with Rice?

Answer 1

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

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