Eggplant and pepper casserole with rice Recipe

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Eggplant and pepper casserole with rice

Artist:	_	Yield:	6
Categories:	Casseroles, Cereals, Eggplant, Entrees, Vegetables, Vegetarian	Rating:	0
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Ingredients:

1 1/2	cup	Brown rice
3	tbsp	Olive or vegetable oil
1		Eggplant (about 12 oz), cut
		-in ? cubes
1		Onion, diced
1		Green bell pepper, cut in
		-? squares
1		Red or yellow bell pepper
		-cut into ? squares
4	med	Tomatoes (or 16-oz can)
		-peeled, seeded, and cut in
		-large pieces
4	tsp	Ground cumin
1	tsp	Ground coriander
1/2	tsp	Turmeric
1/2	tsp	Ground ginger
1/4	tsp	Cinnamon
1/4	tsp	Cayenne
1/2	cup	Pepper
1/4	cup	Cilantro, chopped
1	tsp	Salt
3	cup	Water
		Cilantro leaves for garnish

Procedures:

1	Rinse rice, cover with warm water and set aside while preparing vegetables.
2	Preheat oven to 375 degrees.
3	Heat oil in a wide skillet, add eggplant and onion and saute rapidly to distribute oil.
4	Cook until eggplant is somewhat tender, about 15 minutes.
5	Add bell peppers, tomatoes, spices, cilantro and parsley.
6	Drain rice and add to vegetables along with salt.
7	Cook for sevreal 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.
8	Garnish with fresh cilantro leaves.
9	Serves Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg sod; 6 g fiber; vegan