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Italian Eggplant And Rice

Veggie.Lover's picture
Ingredients
  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)
  Capers 2 Tablespoon
  No salt added tomato paste 2 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Dried italian seasoning 1 Teaspoon
  Sugar 1 Teaspoon
  Dried crushed red pepper 1⁄4 Teaspoon
  Freshly grated parmesan cheese 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy

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