Mediterranean Vegetables & Rice

Recipe By : Ugne Wennersten
Serving Size : 8         Preparation Time 2:20
Categories : Vegetables

Amount, Measure, Ingredient -- Preparation Method

2 1/2 cups            Eggplant
8 tablespoons       Olive oil
2                              Large zucchini -- cut in half rounds
1                              Onion – sliced
1                              Green pepper -- chopped
2                              Cloves garlic -- chopped
1  cup                     Rice -- uncooked
2 1/2 cups             Chicken broth
2                              Tomatoes -- chopped
2 tablespoons       Lemon juice
2 tablespoons       Fresh parsley
                                Ground red pepper
                                Salt

Optional:               1 lb Mild Italian Sausage

Cut eggplant into 1/2 inch cubes, salt and let dry on paper towel for 2 hours.

Pat eggplant dry and sauté in olive oil in batches over medium-high heat until golden brown. Remove from pan and drain.

Add more olive oil and add all vegetables except tomato. Cook until soft. Add tomato and ground red pepper to taste. Cook until partly dry. Stir in rice, broth, lemon juice, peppers and season to taste with salt. Cook until rice is done (about 25 minutes). Stir in eggplant. Add minced parsley. You can add curry powder at time of adding tomatoes if you like.
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NOTES : Recipe can be made without drying eggplant, but it will not brown as well. This recipe is also great with mild Italian Sausage. You will need about 1 pound. Cut sausage into slices and sauté in separate pan with a little olive oil. Add in with eggplant and parsley. Stir well to blend and heat through.