Title: Eggplant and pepper casserole with rice
 Categories: Vegetarian, Vegan, Main dish, Casserole
      Yield: 6 Servings
 
  1 1/2 c  Brown rice
      3 tb Olive or vegetable oil
      1    Eggplant (about 12 oz); cut
           -in 1/2" cubes
      1    Onion; diced
      1    Green bell pepper; cut in
           -1/2" squares
      1    Red or yellow bell pepper;
           -cut into 1/2" squares
      4 md Tomatoes (or 16-oz can);
           -peeled, seeded; and cut in
           -large pieces
      4 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Turmeric
    1/2 ts Ground ginger
    1/4 ts Cinnamon
    1/4 ts Cayenne
    1/2 c  Pepper
    1/4 c  Cilantro; chopped
      1 ts Salt
      3 c  ;water
           Cilantro leaves for garnish
 
   Rinse rice, cover with warm water and set aside while preparing
  vegetables. Preheat oven to 375 degrees.
  
   Heat oil in a wide skillet, add eggplant and onion and saute rapidly
  to distribute oil. Cook until eggplant is somewhat tender, about 15
  minutes.
  
   Add bell peppers, tomatoes, spices, cilantro and parsley. Drain rice
  and add to vegetables along with salt. Cook for sevreal minutes,
  stirring frequently; then add water and bring to a boil
  
   Transfer mixture to baking dish, cover with foil and bake until rice
  is done, about 45 minutes. Garnish with fresh cilantro leaves. Serves
  6.
  
   Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg
  sod; 6 g fiber; vegan