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Categories:
olive oil eggplant onion green pepper garlic thyme bay leaf tomatoes rice chicken broth Parmesan cheese butter
Viewed: 85 - Published at: 5 years agoIngredients
- 4 tsp. olive oil
- 2 lb. eggplant, cut in cubes
- 3 c. chopped onion
- 1 c. green pepper
- 2 cloves garlic
- 1 tsp. thyme
- 1 bay leaf
- 3 tomatoes, chopped
- 1 c. rice (uncooked)
- 3 3/4 c. chicken broth
- 1/2 c. grated Parmesan cheese
- 2 Tbsp. butter
Method
- Preheat oven to 400°.
- Heat oil in large skillet over high heat.
- Add eggplant cubes, stirring constantly.
- Add next five ingredients.
- Continuing to stir, add tomatoes.
- Lower heat and cook until vegetables are tender, about 7 minutes.
- Stir in rice and chicken broth.
- Season with salt and pepper to taste.
- Pour into baking dish.
- Sprinkle cheese on top.
- Dot with butter. Bake, uncovered, for about 40 minutes.
