*  Exported from  MasterCook  *

                 Eggplant And Pepper Casserole With Rice

Recipe By     : Vegetarian Times, Nov 1993
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Brown rice
   3       tb           Olive or vegetable oil
  12       oz           Eggplant -- cubed 1/2"
   1                    Onion -- diced
   1                    Green bell pepper -- diced 1/2"
   1                    Red or yellow bell pepper --
                        - diced 1/2"
   4       md           Tomatoes -- peeled, seeded,
                        - coarsely diced -OR-
  16       oz           Can diced tomatoes
   4       ts           Ground cumin
   1       ts           Ground coriander
     1/2   ts           Turmeric
     1/2   ts           Ground ginger
     1/4   ts           Cinnamon
     1/4   ts           Cayenne
     1/2   c            Pepper
     1/4   c            Cilantro -- chopped
   1       ts           Salt
   3       c            Water
                        Cilantro leaves -- for garnish

  Rinse rice, cover with warm water and set aside while preparing
  vegetables. Preheat oven to 375 F.
  
  Heat oil in a wide skillet, add eggplant and onion and saute
  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.

  Yield: 6 Servings
  
  Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carbs; 0 chol;
  195 mg sod; 6 g fiber; vegan
  
  Formatted by: Deeanne
 

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