*  Exported from  MasterCook  *
 
                  EGGPLANT AND PEPPER CASSEROLE WITH RICE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Vegan
                 Main dish                        Casserole
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Brown rice
    3       tb           Olive or vegetable oil
    1                    Eggplant (about 12 oz) -- cut
                         -in 1/2 cubes
    1                    Onion -- diced
    1                    Green bell pepper -- cut in
                         -1/2 squares
    1                    Red or yellow bell pepper
                         -cut into 1/2 squares
    4       md           Tomatoes (or 16-oz can)
                         -peeled, seeded -- and cut in
                         -large pieces
    4       ts           Ground cumin
    1       t            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       t            Salt
    3       c             -- water
                         Cilantro leaves for garnish
 
    Rinse rice, cover with warm water and set aside while preparing
   vegetables. Preheat oven to 375 degrees.
   
    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 sevreal 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.
   
    Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg sod; 6
   g fiber; vegan
   
    source: Vegetarian Times, Nov 93/MM by DEEANNE
  
 
 
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