Eggplant And Pepper Casserole With Rice

Serving Size : 6
Ingredients

for prepare Eggplant And Pepper Casserole With Rice

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	cups	brown rice
3	tablespoons	olive or vegetable oil
1		eggplant - (about 12 oz), cut
1/2	"	cubes
1		onion - diced
1		green bell pepper - cut in
squares eggplant and pepper casserole with rice
1		red or yellow bell pepper - cut into 1/2"
square eggplant and pepper casserole with rice
4	medium	tomatoes - (or 16-oz can),
peeled, seeded eggplant and pepper casserole with rice
4	teaspoons	ground cumin
1	teaspoon	ground coriander
1/2	teaspoon	turmeric
1/2	teaspoon	ground ginger
1/4	teaspoon	cinnamon
1/4	teaspoon	cayenne
1/2	cup	pepper
1/4	cup	cilantro - chopped
1	teaspoon	salt
3	cups	- water

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 sautй 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.

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