Eggplant and brown rice casserole

Hey Everyone! I hope all of ya’ll are having a phenomenal Saturday! It was just an Okay day for me did some cleaning and made this fantastic casserole recipe today! I got this recipe from one of the cookbooks my aunt gifted to me on my visit to India last year! The husband loved the recipe too!

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1 cup cubed egg plant

1 cup green peppers cubed

1 cup brown rice cooked

2/3 cup Organic reduced sugar spaghetti sauce

1 tbsp ground cumin

2 tsp chili powder

1 tbsp coriander powder

OR substitute about 1 ½ tbsp of Taco seasoning instead of the spices above

1 medium onion chopped

2 cloves garlic minced

1 tbsp ginger minced

1 tbsp olive oil

Salt and pepper

¼ cup 2 % mozzarella cheese

To a skillet add 1 tbsp olive oil, sauté the onion until tender and then add the eggplant and the peppers. Cook until soft but still crisp.

Add the brown rice and ½ cup frozen peas, cook for about a minute. Now add the spices or the seasoning and the spaghetti sauce.

Mix well and transfer it to a sprayed casserole dish. Top with the cheese Bake for about 15- 20 minutes. Ready to eat!

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Happy eating!

Makes about 3 servings

Per serving:

CALORIES 205
CARBS 27g
FIBER 5g
PROTEIN 7g
FAT 9g
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About Priyanka

My blog is my attempt to change myself for good and incorporate some great habits by deriving inspiration from my fellow bloggers. This blog is a log of my eating habits,my everyday life, my activity profile,the motivation I want from others and also other ramblings.

Posted on January 17, 2009, in Main dish, Vegetarian, whole grains. Bookmark the permalink. Leave a comment.

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