Italian Vegetable Bake
Ingredients
| 2 tbs olive oil | ||
| 1 cup chopped onion | ||
| 1 large eggplant, peeled and chopped | ||
| 1 orange or red pepper, seeded and chopped | ||
| 3 cloves garlic, minced | ||
| 4 plum tomatoes, chopped\ | ||
| 1/2 cup fresh basil, chopped | ||
| 2/3 cup tomato juice | ||
| 3 cups cooked rice | ||
| 1/2 cup goat cheese | ||
| 1/2 cup dry bread crumbs | ||
| kosher salt and black pepper to taste | ||
| 2 tsp oregano |
- Preheat oven to 375 degrees.
- In a large non stick skillet, heat the olive oil using medium heat, then add the onion, eggplant, peppers and garlic.
- Season with salt, pepper and oregano and saute for about 5 minutes or until the vegetables start to soften.
- Add the tomatoes, basil and tomato juice and cook for an additional 3-5 minutes.
- Transfer mixture to a lightly greased casserole dish, then add the rice and mix thoroughly.
- Dollop with goat cheese and sprinkle with the bread crumbs.
- Bake until the topping is golden brown, about 20 minutes.
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