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 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