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Yield:
9 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Heat oil in Dutch oven over medium-high heat. Add eggplant and next 8 ingredients (eggplant through red pepper); saute 1 minute.

  • Add rice; saute 3 minutes. Stir in tomatoes and broth; bring to boil. Add cheese and chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender.

Nutrition Facts

284 calories; calories from fat 22%; fat 6.8g; saturated fat 3.2g; mono fat 2g; poly fat 0.9g; protein 10.5g; carbohydrates 46.4g; fiber 3.5g; cholesterol 17mg; iron 3.8mg; sodium 519mg; calcium 171mg.
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