Rice and Eggplant Casserole

From Recidemia
Jump to: navigation, search

Description[edit]

Makes 8 servings

Ingredients[edit]

Procedures[edit]

  1. Cook Eggplant, celery, Onion and green pepper in butter in large saucepan over medium heat until Onion is transparent.
  2. Add garlic, salt, basil, pepper, oregano and tomatoes. Cover and simmer 10 minutes, or until Eggplant is tender. Stir in rice.
  3. Pour into buttered 2-quart casserole. Top with Cheese. Bake at 350 degrees 10 to 15 minutes.