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!
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!
Makes about 3 servings