Ingredients
- 1 medium eggplant cubed
- 1 1/2 cup vidalia or other sweet onion chopped
- 3 ripe but firm tomatoes seeded and chopped
- 5 cloves garlic minced
- 1/4 cup Bragg Organic Extra Virgin Olive Oil
- 2 tsp salt, divided
- 1/8 tsp black pepper
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup dry brown rice
- 2 cup vegetable stock
- 2 Tbsp fresh chopped parsley for garnish
Instructions
- Preheat oven to 400*F.
- Heat on the stove top on medium high heat, a cast iron or other oven proof skillet.
- Add the oil, then the eggplant and 1 tsp of the salt.
- Cook for five minutes or until the eggplant has softened.
- Add onions and cook for another five minutes.
- Add tomatoes and garlic and cook for another minute.
- Add the remaining salt, pepper, oregano, bay leaf and brown rice.
- Stir in vegetable stock.
- Move the skillet to the oven and bake uncovered for thirty minutes or until all the liquid has been absorbed.
- Garnish with parsley and serve!
Tried this recipe?Let us know how it was!