Italian Eggplant And Rice
|Vegetable cooking spray||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Cubed eggplant||3 3⁄4 Cup (60 tbs)|
|Chopped green pepper||2 Cup (32 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Long grain converted rice||1⁄2 Cup (8 tbs), uncooked|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|No salt added tomato sauce||1 Cup (16 tbs)|
|Canned chopped green chiles||4 1⁄2 Ounce (1 Can)|
|Diced pimiento||4 Ounce, drained (1 Jar)|
|No salt added tomato paste||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Dried italian seasoning||1 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||1 Tablespoon|
Coat a large Dutch oven with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add eggplant and next 3 ingredients; saute 8 to 10 minutes or until vegetables are tender.
Reduce heat to low; cook, uncovered, 20 minutes, stirring frequently.
Add rice and next 11 ingredients; bring to a boil over medium-high heat.
Cover, reduce heat, and simmer 20 minutes or until rice is tender, stirring occasionally.
Sprinkle with Parmesan cheese.