When I make rice, I usually make enough for a minimum of two dishes and often for three. This time, it served the purpose of a yummy side and a salad. My side was based on a search through my freezer and refrigerator. I found an eggplant in the refrigerator that was not going to last much longer and found a fabulous tomato sauce, in the freezer. Unfortunately, I have no idea what was in the sauce other than diced tomatoes. All I know, is that it was well flavored.
Brown Rice with Eggplant
1 eggplant, peeled and diced
1 1/2 cups tomato sauce
2 cups brown rice, cooked according to package directions.
Microwave eggplant and sauce 4 minutes or until soft or firm enough for your liking.
Place rice into a lightly greased casserole. Add eggplant and sauce and mix well.
I heated it together for about ten minutes.
* If you want to add cheese to this, I would top it with shredded mozzarella before baking and bake until cheese is melted and slightly browned.
** This would be even better – add caramelized onions
***Chopped green peppers is also a good addition.
This is linked to Frugal Food Thursday Eggplant Hop Savory Sunday $5 Dinner Challenge Slightly Indulgent Tuesdays Makin’ You Crave Mondays Real Food Wednesdays Pennywise Platter Thursday
Sounds like a great way to use up that leftover rice. Which seems to happen to all of us, I guess. -grin-
Yum! I love brown rice with eggplant. It’s so tasty and filling.
This would also probably be good with some feta.
This sounds like a delicious vegetarian dinner! I like the idea of adding the cheese as well. Thank you for sharing it.
What a delicious and healthy dish! Yum
Cheers
Choc Chip Uru