Eggplant And Pepper Casserole With Rice

Eggplant And Pepper Casserole With Rice

Recipe name:
Eggplant And Pepper Casserole With Rice

Recipe category:
Main Dish

What are your thoughts about this delicious dish?

Recipe detials: Eggplant and Pepper Casserole with Rice

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
Directions:
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

Your opinion:
Do you think you can serve this for a party or get together?