Eggplant And Rice

Course : Eggplant
Serves: 4 - 6
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2 large unpeeled eggplants -- in 1 inch cubes
1 medium bell pepper -- any color, coarsely chopped
1 medium yellow onion -- chopped
1 bunch green onions -- (5-6), sliced thin
4 cloves garlic -- minced
10 medium stems parsley -- leaves, chopped coarsely stems dicarded
2 tablespoons olive oil
1 teaspoon salt and pepper -- red and black
1 cup raw rice -- brown or white, cooked

Preparation / Directions:

Pour a small amount of oil in large skillet, heat. Add onions, and, as they start to turn clear, add pepper and garlic. When pepper changes color, add parsley and eggplant. Cook and stir until eggplant softens. Cover skillet and braise until juice forms, and eggplant is tender. Season the veggies to taste, and stir in rice. Serve as is, or place in casserole dish, top with bread crumbs, drizzle with oil and/or sprinkle with parmesan cheese. Bake at 350F just long enough to brown the top. This dish is better made the day before, allowed to chill over night, and baked the next day until heated through.

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  (3 3/4 Stars!)
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