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Categories:Viewed: 7 - Published at: 7 years ago
Ingredients
- 1 med. eggplant, peeled, cubed
- 1/4 c. butter
- salt and fresh pepper
- 1 green or red pepper, coarsely chopped
- 1 large onion, chopped
- 1 c. canned plum tomatoes
- 2 c. uncooked brown rice
- 1 tbsp. cumin
- 2 c. chicken broth
- 1 c. water
Method
- Preheat oven to 375°.
- Heat butter in ovenproof casserole, add eggplant.
- Sprinkle occasionally with salt and pepper while cooking until soft, not mushy.