Pesto Eggplant and Rice

(1 vote)

2 teaspoons olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 pound eggplant, peeled, cut into 1/2 inch cubes
1/2 cup tomatoes, finely chopped
1 bay leaf
1/2 teaspoon thyme, or 1 tablespoon fresh, minced
1 cup long grain rice
2 cups stock
1/4 teaspoon salt optional, or to taste
1/4 cup pesto pasta dressing

Heat oil in a heavy saucepan over medium high heat. Sauté onion and garlic 3-4 minutes until onion is soft. Stir in eggplant, tomato, bay leaf and thyme. Cover and cook 3 minutes. Stir in rice, stock, salt and pepper to taste and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Set aside, covered, 5 minutes. Stir in pesto and serve.


Easy and very good as vegetarian meal.
Anonymous, Location not stated.

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