Eggplant & Vegetable Rice

Servings 6

INGREDIENTS

• 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

DIRECTIONS

1. Preheat the oven to 425°F.

2. In a large oven safe pot, sweat eggplants and onions on medium heat for about 4-5 min.

3. Add rice to onions and lightly toast along with frozen vegetables, about 2-3 min.

4. Once rice is lightly toasted, add garlic, crushed tomatoes, oregano, paprika and broth/stock, then stir and bring mixture to a boil.

5. 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.

6. 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.

7. Place the pot back into the oven for additional 4-5 min, until vegetables are warmed through.

8. Serve immediately.

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