Mediterranean Vegetable Casserole (version II)

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1/4 cup olive oil
1 onion (chopped)
2 cloves of garlic (or more if you like!)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3 zucchinis (sliced)
1 eggplant (sliced)
2 cups of brown rice
4 ounces mushrooms (sliced)
3 cups of stock
1 cup of white wine
1 14 ounce can of tomatoes
2 tablespoons of tomato paste
feta cheese

Heat the oil in a large pot and cook the onion and garlic until clear.

Add the green and red bell pepper.

Add the zucchini and eggplant.

Add the rice.

Add mushrooms, stock, wine, undrained crushed tomatoes and tomato paste.

Stir to combine.

Bring to the boil then reduce the heat.

Simmer for about 20 minutes or until rice is tender.

Serve with crumbled feta cheese.

Serves 4

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