Recipe time! I create recipes based on my cravings of the day. On Sundays I love the smell of fresh sauce, the garlic and spices fill the air with an unmistakable aroma of nostalgia. A one pot meal or in this case a one dish meal is hearty, versatile, and simple to make. I was inspired by the love of Italian tomato sauce and an eggplant I eyed in the refrigerator. This vegan and gluten free meal turned out delicious! Here’s my personal eggplant casserole recipe.
Ingredients:
1 tablespoon and 1 teaspoon of olive oil
2 cloves of garlic
pinch of salt
pinch of red chili flakes
pinch of parsely
pinch of fennel seeds
2 oregano leaves
2 cups of stewed canned tomatoes
1 cup cooked brown rice
1 large eggplant
How to:
In a medium saucepan add minced garlic, 1 tablespoon of olive oil and all spices. Turn heat on low. Once the garlic begins to slightly change color, add the tomatoes. Stir and simmer on medium with lid. In a small saucepan, cook approximately 1/2 cup dry rice, which should yield 1 cup cooked rice. Taste the sauce to make sure that the flavor is to your liking. Remember that it will continue to cook in the oven. Then shut off the heat. As the rice is cooking, peel one large eggplant. Then slice lengthwise into 1/4 inch thick pieces. Using a glass baking dish begin to assemble the casserole. Ladle a thin layer of sauce on the bottom of the dish. Then add a layer of eggplant slices. Ladle more sauce on top. Layer the cup of brown rice and drizzle a teaspoon of olive oil. Finish with another layer of eggplant and top with sauce. Cover the pan with tin foil and place in oven on 375 degrees for approximately one hour. Enjoy!
