Recipe - Creole Veal-Eggplant Casserole

One half cup Vegetable oil
3 cup Small minced onions
2 tablespoon Minced shallots
1 cup Small minced bell peppers
2 cup Small minced eggplant
2 cup Small minced yellow squash
1 tablespoon Minced garlic
3 cup Chopped tomatoes
3 teaspoon Salt
2 teaspoon Cayenne
3 Bay leaves
3 cup Longgrain rice
6 cup Water
1 cup Chopped green onions

ESSENCE OF EMERIL SHOW#EE2272

Heat the oil in a large heavy pot over medium heat. Add the onions,
shallots, bell peppers, eggplant, squash, and garlic and saute until tender
about 35 minutes. Add the tomatoes. Season with salt and cayenne. Add the
bay leaves. Add the rice and stir for 23 minutes. Add the water, stir and
cover. Cook for 3035 minutes, or until the rice is tender and the liquid
has been absorbed. Do not stir during this cooking time. Remove from heat
and let stand for 23 minutes. Add the green onions and mix.

Yield: 8 to 10 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 20, 1998