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  • Aubergine And Pepper Casserole With Rice

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    Aubergine And Pepper Casserole With Rice
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Brown rice
    • 3 Tbsp. Olive or possibly vegetable oil
    • 1 x Aubergine (about 12 ounce), cut in 1/2" cubes
    • 1 x Onion, diced
    • 1 x Green bell pepper, cut in 1/2" squares
    • 1 x Red or possibly yellow bell pepper, cut into 1/2" squares
    • 4 med Tomatoes (or possibly 16-ounce can), peeled, seeded, and cut in large pcs
    • 4 tsp Grnd cumin
    • 1 tsp Grnd coriander
    • 1/2 tsp Turmeric
    • 1/2 tsp Grnd ginger
    • 1/4 tsp Cinnamon
    • 1/4 tsp Cayenne
    • 1/2 c. Pepper
    • 1/4 c. Cilantro, minced
    • 1 tsp Salt
    • 3 c. ,water Cilantro leaves for garnish

    Directions

    1. Rinse rice, cover with hot water and set aside while preparing vegetables. Preheat oven to 375 degrees.
    2. Heat oil in a wide skillet, add in aubergine and onion and saute/fry rapidly to distribute oil. Cook till aubergine is somewhat tender, about 15 min.
    3. Add in bell peppers, tomatoes, spices, cilantro and parsley. Drain rice and add in to vegetables along with salt. Cook for sevreal min, stirring frequently; then add in water and bring to a boil
    4. Transfer mix to baking dish, cover with foil and bake till rice is done, about 45 min. Garnish with fresh cilantro leaves.
    5. Serves 6.

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