Eggplant, Zucchini and Rice Casserole

Adapted from What's For Dinner?

INGREDIENTS:

• 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

METHOD:

• 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

Swiss Chard with Pasta

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bunch Swiss Chard, stems removed and chopped, leaves sliced
• 1 cup water
• 1/2 cube vegetable bouillon
•  1 cup peeled, diced tomatoes with juice
• 2 teaspoons Cajun seasoning
• salt
• 1 box (13.25 oz) whole grain pasta, cooked and drained

METHOD:

• Heat oil and saute onion, garlic and chard stems for about 5-10 minutes
• Add water and bouillon and simmer another 5 minutes
• Add chard leaves and stir until they start to wilt
• Stir in Cajun seasoning and tomatoes
• Simmer a few more minutes
• Stir in cooked, drained pasta
• Season to taste with salt