Thursday, September 26, 2013

Eggplant, Zucchini and Rice Casserole

Adapted from What's For Dinner?

  • 2 cups water
  • 1 not chicken bouillon cube
  • 1 cup short grain brown rice
  • 2 tablespoons oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 medium zucchini, quartered lengthwise and sliced
  • 1 large eggplant, peeled and cubed  (toss cubes with salt, let sit 30 minutes, rinse)
  • 1 1/2 cups peeled and diced tomatoes
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 package Daiya Pepper Jack Cheese
  • Combine water, bouillon and rice; bring to boil and cook for 50 minutes or to just before all of the water is absorbed
  • While the rice is cooking, saute onion and garlic in olive oil about 5 minutes
  • Add zucchini and eggplant, combine and cook about 5 minutes
  • Add tomatoes, basil and pepper; reduce heat, cover and simmer until rice is almost done
  • Spread rice with any remaining cooking water in casserole dish
  • Spread eggplant mixture on top of rice
  • Bake, uncovered, at 350 degrees for 15 minutes
  • Sprinkle cheese evenly on top; return to oven for 10 minutes or until cheese is melted

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