Eggplant And Pepper Casserole With Rice

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Brown rice
3 tablespoons	45ml	Olive or vegetable oil
1		Eggplant - (about 12 oz), cut
1/2		Cubes
1		Onion - diced
1		Green bell pepper - cut in
		Squares
1		Red or yellow bell pepper - cut into 1/2" square
4		Tomatoes - (or 16-oz can), (medium) peeled, seeded
4 teaspoons	20ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Cayenne
1/2 cup	118ml	Pepper
1/4 cup	4g / 0.1oz	Cilantro - chopped
1 teaspoon	5ml	Salt
3 cups	711ml	-- water
		Cilantro leaves for garnish

Recipe Instructions

Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375F.

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.

Source:
Family Circle Bonus Booklet

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