Sun-Dried Tomato-Basil Rice Cakes

• 2 cups water
• 1 cup uncooked jasmine or long-grain rice
• 2 cups boiling water
• 2 ounces sun-dried tomatoes, packed without oil (about 24)
• 4 cups diced peeled eggplant
• 1/2 teaspoon salt, divided
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon olive oil
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 cup dry breadcrumbs
• 1/4 cup chopped fresh basil
• 1 tablespoon capers, chopped
• 2 eggs, lightly beaten
• 2 tablespoons olive oil, divided
• Basil leaves (optional)

1. Bring 2 cups water to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.
2. Combine 2 cups boiling water and tomatoes in a bowl; let stand 30 minutes or until softened. Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes; set aside.
3. Place eggplant on a foil-lined baking sheet, spreading evenly. Sprinkle 1/4 teaspoon salt and Italian seasoning over eggplant. Bake at 375u0b0 for 35 minutes or until tender.
4. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes.
5. Combine onion mixture, rice, tomatoes, reserved 1/4 cup liquid, eggplant, remaining 1/4 teaspoon salt, breadcrumbs, basil, capers, and eggs in a large bowl. Divide mixture into 16 equal portions, shaping each into a 3 1/2-inch cake.
6. Heat 1 1/2 teaspoons oil in skillet over medium-high heat. Add 4 cakes, and cook 6 minutes or until golden, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and cakes. Serve with Red Pepper Sauce, if desired, and garnish with basil leaves, if desired.

water, jasmine, boiling water, tomatoes, eggplant, salt, italian seasoning, olive oil, onion, garlic, breadcrumbs, fresh basil, capers, eggs, olive oil, basil

Taken from www.myrecipes.com/recipe/sun-dried-tomato-basil-rice-cakes (may not work)