Eggplant and Pepper Casserole with Rice
| Yield: | 6 Servings |
| Categories: | Vegetarian, Vegan, Main Dishes, Casseroles |
| 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 |
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