Ingredients
- 3 tablespoons butter or margarine
- 1 medium Eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
- 1 cup chopped celery
- 1 cup chopped Onion
- 1/2 cup chopped green bell pepper
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon basil leaves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground oregano
- 1 14-1/2- to 16-ounce can tomatoes
- 3 cups cooked rice
- 3 slices pasteurized process American cheese, cut in half
Make it step by step
- Cook Eggplant, celery, Onion and green pepper in butter in large saucepan over medium heat until Onion is transparent.
- Add garlic, salt, basil, pepper, oregano and tomatoes. Cover and simmer 10 minutes, or until Eggplant is tender. Stir in rice.
- Pour into buttered 2-quart casserole. Top with Cheese. Bake at 350 degrees 10 to 15 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.