Eggplant and Pepper Casserole with Rice Recipe

Name: Eggplant and Pepper Casserole with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 onions diced; 1 each green bell peppers cut into 1/2 inch squares; 1 each sweet red bell peppers 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 leaves chopped; 1 teaspoon salt; 3 cups water; 1 x cilantro leaves for garnish

Servings: persons

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 onions diced
1 each green bell peppers cut into 1/2 inch squares
1 each sweet red bell peppers 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 leaves chopped
1 teaspoon salt
3 cups water
1 x cilantro leaves for garnish

1
Rinse rice, cover with warm water and set aside while preparing vegetables.
2
Preheat oven to 375F (190C).
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 several minutes, stirring frequently; then add water and bring to a boil.
8
Transfer mixture to baking dish, cover with foil and bake until rice is done, about 45 minutes.
9
Garnish with fresh cilantro leaves.
10
Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg sod; 6 g fiber; vegan

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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 onions diced, and more.

Yes, Eggplant and Pepper Casserole with Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant and Pepper Casserole with Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions