Eggplant And Rice Provencale Recipe

Name: Eggplant And Rice Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tsp. olive oil; 2 lb. eggplant, cut in cubes; 3 c. chopped onion; 1 c. green pepper; 2 cloves garlic; 1 tsp. thyme; 1 bay leaf; 3 tomatoes, chopped; 1 c. rice (uncooked); 3 3/4 c. chicken broth; 1/2 c. grated Parmesan cheese; 2 Tbsp. butter

Servings: persons

4 tsp. olive oil
2 lb. eggplant, cut in cubes
3 c. chopped onion
1 c. green pepper
2 cloves garlic
1 tsp. thyme
1 bay leaf
3 tomatoes, chopped
1 c. rice (uncooked)
3 3/4 c. chicken broth
1/2 c. grated Parmesan cheese
2 Tbsp. butter

1
Preheat oven to 400u00b0.
2
Heat oil in large skillet over high heat.
3
Add eggplant cubes, stirring constantly.
4
Add next five ingredients.
5
Continuing to stir, add tomatoes.
6
Lower heat and cook until vegetables are tender, about 7 minutes.
7
Stir in rice and chicken broth.
8
Season with salt and pepper to taste.
9
Pour into baking dish.
10
Sprinkle cheese on top.
11
Dot with butter. Bake, uncovered, for about 40 minutes.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 tsp. olive oil, 2 lb. eggplant, cut in cubes, 3 c. chopped onion, 1 c. green pepper, and more.

Yes, Eggplant And Rice Provencale 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.

Eggplant And Rice Provencale

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