outrageous eggplant casserole

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Recipe submitted by joho257, 04/27/09

outrageous eggplant casserole

Ingredients (use vegan versions):

1 -2 eggplant (about 2 lbs)
1/4 c olive oil
3c chopped onion
1 gr bell pepper in 1 inch dice
2 cloves garlic minced
1 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
2 cans diced tomatoes, drained (important)
1 cup uncooked rice (brown or white)
3 and 1/4 cup vegetable stock
1 cup walnuts chopped
salt and pepper to taste

Directions:

Oil a large baking dish (3 quart).
Peel and cube the eggplant.
Heat oil in a very large skillet or pot and saute the eggplant until lightly browned. Add the onion, pepper, garlic, thyme, and bay leaf. Stir to mix and saute until eggplant is soft and onions translucent. Add tomatoes, stir, and reduce heat. Simmer until thick and stew-like (about 5 minutes). Add rice, walnuts, and broth. Season with salt and pepper.
Transfer to the oiled baking dish. Bake uncovered for 30 minutes.

This recipe is great--the walnuts add a nice touch. Although there are quite a few ingredients, it's really not complicated.

Source of recipe: I don't remember where this recipe came from. It's written on a scrap of paper and is a few years old.

Makes: 6 servings, Preparation time: 30 minutes, Cooking time: 30 minutes