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This entry was posted on September 2, 2011 by Brian Larkowski.
2 lb eggplant, peeled, cut into ½-inch cubesSalt and pepper¼ cup olive oil 3 medium bell peppers (green, red, yellow, orange or a mix), seeded and diced3 garlic cloves, minced2 Tbsp chopped fresh parsley6 cups cooked rice
Preparation: Serves 6Sprinkle the eggplant with salt and place in a colander to drain for ½ hour.
Heat the oil in a large skillet over medium-high heat. Pat eggplant dry, sprinkle with pepper and stir into the oil. Sauté for 2 minutes, stirring frequently. Turn the heat down, cover and cook the eggplant for 15 to 20 minutes, until it is soft. Add the peppers, stir to combine well, cook until the eggplant is very soft and the peppers are cooked through but still firm. Add the garlic and parsley and sauté for 1 minute. Salt to taste.
Mix the vegetables into the cooked rice. Taste and add salt and pepper if necessary.
This entry was posted in Recipes on September 2, 2011 by Brian Larkowski.
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