Italian Vegetable Bake


  • 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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