Eggplant & Vegetable Rice
3 medium size eggplants, peeled and dice into 1-inch cubes
1 onion, chopped small dice
4 cloves garlic, minced
2 cups crushed tomatoes (fresh or canned)
2 tsp oregano
2 tsp smoked paprika
2 cup basmati or jasmine rice
3 cups frozen vegetables
3 cups vegetable or chicken stock/broth
To taste kosher salt
As needed olive oil
Preheat the oven to 425°F.
In a large oven safe pot, sweat eggplants and onions on medium heat for about 4-5 min.
Add rice to onions and lightly toast along with frozen vegetables, about 2-3 min.
Once rice is lightly toasted, add garlic, crushed tomatoes, oregano, paprika and broth/stock, then stir and bring mixture to a boil.
Put a lid on the pot and bake in the oven for about 12-15 min, or until all the liquid is absorbed into the rice.
Remove rice from oven and fluff it with vegetables using a long fork (used to hold a roast while carving). Be gentle not to mush the eggplants.
Place the pot back into the oven for additional 4-5 min, until vegetables are warmed through.