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.