Dinner

eggplant and rice casserole is for Dinner.

eggplant and rice casserole takes several minutes to prepare.

eggplant and rice casserole takes 45 minutes to cook.

eggplant and rice casserole makes 8 servings.

The ingredients for eggplant and rice casserole are:

1 large eggplant - 2 pounds
3 tomatos, skinned and chopped
4 T olive oil
1 C raw brown rice*
3 C finely chopped onion
3 1/4 C chicken broth*
1 green pepper, cubed
3 cloves garlic
salt and pepper
1/2 C grated parmesan cheese*
1 tsp chopped fresh thyme
2 T butter*

Here is how you make eggplant and rice casserole:

Preheat oven to 400 degrees. Trim ends off eggplant and cut into 1 inch cubes. Heat oil in large skillet and add eggplant. Cook over high heat, shaking pan occasionally. Add onion, green pepper, garlic, thyme, stir in skinned and chopped tomatoes. Lower heat. Simmer 5 minutes, or until most of the liquid has evaporated. The ingredients must be stewed until thickened. Stir in rice and chicken broth. Season with salt and pepper. Spoon mixture into baking dish and sprinkle with cheese. Pat with butter and bake uncovered for 45 min or more. Number of Servings: 8Recipe submitted by SparkPeople user GRUMPYO.

The nutritional information for eggplant and rice casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 265.0

• Total Fat: 12.7 g
• Cholesterol: 14.6 mg
• Sodium: 536.8 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 4.4 g
• Protein: 7.0 g