Eggplant and Pepper Casserole with Rice

• 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. Serves 6.
11. Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg sod; 6 g fiber; vegan

brown rice, olive oil, eggplant, onions, green bell peppers, sweet red bell peppers, tomatoes, cumin ground, coriander ground, turmeric, ginger ground, cinnamon, cayenne pepper, black pepper, cilantro, parsley, salt, water, cilantro

Taken from recipeland.com/recipe/v/eggplant-pepper-casserole-rice-2712 (may not work)