Description
A quick and flavorful dish featuring eggplants, fresh vegetables, and rice simmered to perfection.
Ingredients
Scale
- 1 1/2 lbs eggplants, cut into chunks
- 1 1/2 lbs tomatoes, diced
- 1 onion, diced
- 1 clove garlic, crushed
- 2 large red bell peppers, cut into chunks
- 2 carrots, grated
- 1 1/2 TBSP white distilled vinegar
- 1 1/2 TBSP salt
- 1 1/2 TBSP granulated sugar
- 1/3 cup olive oil
- 2/3 cup uncooked white rice (Jasmine or short-grain)
- 2 Jalapeno peppers, diced
Instructions
- Prepare the vegetables: Chop the eggplant, dice the tomatoes, bell peppers, and onion, crush the garlic, and grate the carrots.
- Wash the rice: Rinse and drain the uncooked rice until the water runs clearer.
- Heat the skillet: Heat a large deep skillet over medium heat and add the olive oil.
- Add everything to the pan: Combine all ingredients including eggplants, tomatoes, onion, garlic, bell peppers, carrots, seasonings, hot pepper, and uncooked rice directly into the skillet.
- Sauté until bubbly: Cook until the mixture gets bubbly, about 8 minutes, stirring often.
- Cover and simmer: Cover the skillet and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
- Taste and adjust: After simmering, taste for salt and acidity, adjusting as needed.
- Serve: Serve warm directly from the skillet or cool for use as a salad.
Notes
Serve warm or cold, and it’s great for meal prep. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: eggplant, vegetarian, quick meal, healthy, Mediterranean