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Eggplant-Tomato Casserole

American.Food.Express's picture
Are eggplants your favorite. If yes, then now you no longer need to stick to the few recipes that you have been following. Try out some of the new and delicious eggplant recipes. This eggplant-tomato casserole is a great choice whether for dinner tonight or for your party menu
Ingredients
  Tomatoes 4 Large (Peeled)
  Eggplant 1 Medium
  Chorizo 1 Pound, sliced
  Salt 1 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Rice 1 1⁄2 Cup (24 tbs)
  Green peppers 2 Medium, chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
  Thyme leaves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken bouillon 3 Cup (48 tbs)
  Cut up cooked chicken 3 Cup (48 tbs)
  Sliced pimento stuffed olives 1⁄2 Cup (8 tbs)
  Gruyere cheese 3 Ounce, grated
Directions

Chop 2 tomatoes; slice remaining tomatoes.
Cut egg- plant into slices.
Brown chorizo in large skillet; drain on paper towels.
Sprinkle eggplant with salt; fry in 1/3 cup oil in skillet.
Remove eggplant; drain.
Com- bine remaining oil, chopped tomatoes, onion and rice in same skillet; saute for 2 minutes.
Mix in chorizo, green peppers, parsley, thyme, pepper and bouillon.
Cover; simmer for 20 minutes or until rice is tender, stirring occasionally.
Stir in chicken and sliced olives.
Turn into 3 1/2-quart ovenproof serving dish.
Overlap eggplant and tomato slices around edge of dish.
Place whole olives in center.
Sprinkle cheese over tomato and eggplant slices.
Broil 6 inches from source of heat for 4 minutes or until cheese melts and browns lightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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