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Italian Eggplant And Rice Recipe
|Vegetable cooking spray||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Cubed eggplant||3 3⁄4 Cup (60 tbs)|
|Chopped green pepper||2 Cup (32 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Long grain converted rice||1⁄2 Cup (8 tbs), uncooked|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|No salt added tomato sauce||1 Cup (16 tbs)|
|Canned chopped green chiles||4 1⁄2 Ounce (1 Can)|
|Diced pimiento||4 Ounce, drained (1 Jar)|
|No salt added tomato paste||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Dried italian seasoning||1 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 967 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 5.7 g28.3%
Trans Fat 0 g
Cholesterol 13.2 mg
Sodium 2938.9 mg122.5%
Total Carbohydrates 171 g57.1%
Dietary Fiber 45.1 g180.6%
Sugars 64 g
Protein 30 g60.8%
Vitamin A 384.6% Vitamin C 653.4%
Calcium 63.5% Iron 53.3%
*Based on a 2000 Calorie diet
Place over medium-high heat until hot.
Add eggplant and next 3 ingredients; saute 8 to 10 minutes or until vegetables are tender.
Reduce heat to low; cook, uncovered, 20 minutes, stirring frequently.
Add rice and next 11 ingredients; bring to a boil over medium-high heat.
Cover, reduce heat, and simmer 20 minutes or until rice is tender, stirring occasionally.
Sprinkle with Parmesan cheese.