Rice and Eggplant Casserole
Rice And Eggplant Casserole is an moderately easy dinner. Made with 1 medium eggplant, 1 bell pepper, 2 large tomatoes, 1 medium onion and 4 cloves garlic, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Peel eggplant and cut into 3/4-inch cubes.
Remove core and seeds pepper into 3/4-inch cubes.
Core tomatoes and
1-inch pieces.
Coarsely chop onion. Peel and finely chop garlic.
Put oil in 14-inch Dutch oven. Add all vegetables except tomatoes.
Stir and cook until onion becomes clear.
Stirring until all the grains become coated with oil.
Add tomatoes, broth, cayenne pepper and water.
Break up any clumps of rice.
Put oven over 14 coals until mixture starts to boil.
Then put 12 coals on top and 10 coals on bottom.
Cook for 17 minutes.
Do not stir during this stage and do not remove lid.
Remove from heat and fluff with fork.
Put lid back on and let steam for 5 minutes.
π· Perfect Pairings
Complete your meal with these
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