Outrageous Eggplant Casserole
1/4 cup olive oil
1 to 2 eggplants, peeled and cubed (about 2 pounds)
3 cups chopped onion
1 green bell pepper, diced in 1" pieces
2 cloves garlic, minced
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
2 (15-ounce) cans diced tomatoes, *drained*
3-1/4 cups vegetable stock
1 cup brown or white uncooked rice
1 cup walnuts chopped
salt, to taste
pepper, to taste
1. Oil a 3-quart baking dish.
2. Heat oil in a very large skillet or pot. Add and saute eggplant until lightly browned. Add the onion, pepper, garlic, thyme, and bay leaf. Stir to mix and saute until eggplant is soft and onion is translucent. Add tomatoes, stir, and reduce heat. Simmer until thick and stew-like, about 5 minutes. Add vegetable stock, rice, and walnuts. Season with salt and pepper.
3. Transfer to 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.