Vegetarian Rice And Eggplant Bake Recipe

About this recipe

This hearty vegetarian casserole combines tender eggplant, bell peppers, and tomatoes with perfectly cooked rice, all baked together for a satisfying dinner option. Ideal for those seeking a wholesome and flavorful meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 500 g Pluckk Organic Hybrid Tomatoes
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 80 g Knorr Vegetables Stock Cubes
• 80 g Urban Platter Cayenne Pepper Powder
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch

Instructions

1. 1. Peel the eggplant and cut it into 3/4-inch cubes.
2. 2. Remove the core and seeds from the bell pepper and cut it into 3/4-inch cubes.
3. 3. Core the tomatoes and cut them into 1-inch pieces.
4. 4. Coarsely chop the onion and finely chop the garlic.
5. 5. Heat 1/4 cup of oil in a large oven-safe pot or Dutch oven over medium heat. Add the eggplant, bell pepper, onion, and garlic. Stir and cook until the onion becomes translucent, about 5-7 minutes.
6. 6. Add 2 1/2 cups of white rice to the pot and stir until all the grains are coated with oil.
7. 7. Stir in the tomatoes, 2 cups of vegetable stock, 1/8 teaspoon of cayenne pepper, and 2 cups of water. Break up any clumps of rice.
8. 8. Cover the pot with a lid and transfer it to a preheated oven at 375°F (190°C). Bake for 17 minutes without stirring or removing the lid.
9. 9. Remove the pot from the oven and fluff the rice with a fork. Cover again and let it steam for 5 minutes.
10. 10. Serve warm as a complete and satisfying vegetarian dinner.