Eggplant and Pepper Casserole with Rice
1-1/2 cups brown rice
Rinse rice, cover with warm water and set aside while preparing vegetables.
3 tablespoons olive or vegetable oil
1 eggplant (about 12 ounces), cut in 1/2-inch cubes
1 onion, diced
1 green bell pepper, cut in -1/2-inch squares
1 red or yellow bell pepper -cut into 1/2-inch squares
4 medium tomatoes (or 16-ounce can) peeled, seeded, and cut in large pieces
4 teaspoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 cup pepper
1/4 cup cilantro, chopped
1 tablespoon salt
3 cups, water
cilantro leaves for garnish
Preheat oven to 375 degrees.
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.
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