Rice And Eggplant Casserole Recipe

Name: Rice And Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1 bell pepper; 2 large tomatoes; 1 medium onion; 4 cloves garlic; 1/4 c. oil; 2 1/2 c. white rice (not instant); 1 (14 oz.) can chicken broth; 2 c. water; 1/8 tsp. cayenne pepper

Servings: persons

1
Peel eggplant and cut into 3/4-inch cubes.
2
Remove core and seeds
3
from
4
pepper
5
and
6
cut
7
into 3/4-inch cubes.
8
Core tomatoes and
9
cut
10
into
11
1-inch pieces.
12
Coarsely chop onion. Peel and finely
13
chop garlic.
14
Put oil in 14-inch Dutch oven. Add all vegetables except tomatoes.
15
Stir and cook until onion becomes clear.
16
Add
17
rice
18
and
19
keep
20
stirring
21
until all the grains become
22
coated with oil.
23
Add tomatoes, broth, cayenne pepper and water.
24
Break up any clumps of rice.
25
Put oven over 14 coals until
26
mixture starts to boil.
27
Then put 12 coals on top and 10 coals on bottom.
28
Cook for 17 minutes.
29
Do not stir during this stage and do not remove lid.
30
Remove from heat and fluff with fork.
31
Put lid back on and let steam for 5 minutes.

748

kcal

Calories

Fat

126

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 10 ingredients. The key ingredients include: 1 medium eggplant, 1 bell pepper, 2 large tomatoes, 1 medium onion, and more.

Yes, Rice And Eggplant Casserole 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.

Rice And Eggplant Casserole

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