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Eggplant and Rice

Course: Dinner
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 276kcal
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Equipment

  • Stove
  • Food processor

Ingredients

  • 1 ½ Tbs Extra virgin olive oil
  • 1 ½ cloves Garlic Coarsely chopped
  • 1 ½ Red peppers Peeled, seeded, roasted and chopped
  • 4 cups Eggplant
  • ½ Onion Raw
  • 28 oz Tomatoes Red, organic
  • Honey (optional)
  • Salt To taste
  • 2 cups Rice White, long-grain, regular, cooked
  • 1 ½ tbsp Oregano
  • 1 ½ tbsp Basil leaves
  • 1 ½ tbsp Parsley

Instructions

  • Heat oil in skillet over medium to high heat. Add onions and garlic, then cook for 1 minute. Add the red peppers and cook for 1 more minute.
  • Add the tomatoes and eggplant, bring to a boil and cook, stirring occasionally. Cook for 25 to 30 minutes and transfer mixture to food processor. Process until smooth. Return mixture back to pot, add seasonings and season with salt and pepper. Cook for 10 minutes longer and season with honey.
  • Cook rice according to the box. Serve together. Enjoy!

Nutrition

Calories: 276kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 171mg | Potassium: 834mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1100IU | Vitamin C: 26.4mg | Calcium: 60mg | Iron: 2mg