Recipe - Eggplant And Pepper Casserole With Rice

1 One half cup Brown rice
3 tablespoon Olive or vegetable oil
1 Eggplant (about 12 oz); cut
in 1/2" cubes
1 Onion; minced
1 Green bell pepper; cut in
1/2" squares
1 Red or yellow bell pepper;
cut into 1/2" squares
4 md Tomatoes (or 16oz can);
peeled, seeded; and cut in
large pieces
4 teaspoon Ground cumin
1 teaspoon Ground coriander
One half teaspoon Turmeric
One half teaspoon Ground ginger
One fourth teaspoon Cinnamon
One fourth teaspoon Cayenne
One half cup Pepper
One fourth cup Cilantro; chopped
1 teaspoon Salt
3 cup ;water
Cilantro leaves for garnish

Rinse rice, cover with warm water and set aside while preparing
vegetables. Preheat oven to 375 degrees.

Heat oil in a wide skillet, add eggplant and onion and saute rapidly to
distribute oil. Cook until eggplant is somewhat tender, about 15 minutes.

Add bell peppers, tomatoes, spices, cilantro and parsley. Drain rice and
add to vegetables along with salt. Cook for sevreal minutes, stirring
frequently; then add water and bring to a boil

Transfer mixture to baking dish, cover with foil and bake until rice is
done, about 45 minutes. Garnish with fresh cilantro leaves. Serves 6.

Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg sod; 6
g fiber; vegan

source: Vegetarian Times, Nov 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini