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EGGPLANT AND RICE PROVENCIAL




Source of Recipe


Internet






List of Ingredients



• 1 large eggplant (about 1 lb)
  
• 2 Tbsp olive oil
  
• 1-1/2 c finely chopped onion
  
• 1/2 green pepper, cut into 1" pieces
  
• 1 clove garlic, minced
  
• 1/4 tsp dried thyme
  
• 1 small bay leav
  
• 1-1/2 to 2 tomatoes, chopped
  
• 1/2 c uncooked rice
  
• 1 can Swanson's chicken broth (14.5 oz)
  
• salt/pepper to taste
  
• 1/4 c grated Parmesan cheese
  
• 1 Tbsp butter
  






Instructions



1. Preheat oven to 400 degrees F.
   
2. Trim ends off eggplant (leave the peel on). Slice and then cut into 1" cubes.
   
3. Heat oil in skillet and add eggplant. Saute until lightly browned. Add onion, green pepper, garlic, thyme and bay leaf; stir to mix together. Add tomatoes. Simmer for 5 minutes or until most of the liquid is gone. The mixture should be thick and stew-like. (This is important for final results.)
   
4. Mix in the rice and chicken broth. Season with salt and pepper to taste. Transfer to a greased baking dish and sprinkle with Parmesan cheese. Dot with butter. Bake covered for 30 minutes. Makes 4 servings.