5 eggplant filaments
1 1/4 cup hot water
4 tablespoons olive oil
2 large onions, chopped
1 medium carrot, sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 eggplant, cubed
2 cloves garlic, minced
1 1/2 cups rice
4 medium tomatoes, peeled and diced
2 tablespoons salt
Black pepper, freshly ground to taste
1 tablespoon chopped fresh parsley
5 eggplant filaments
1 1/4 cup hot water
4 tablespoons olive oil
2 large onions, chopped
1 medium carrot, sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 eggplant, cubed
2 cloves garlic, minced
1 1/2 cups rice
4 medium tomatoes, peeled and diced
2 tablespoons salt
Black pepper, freshly ground to taste
1 tablespoon chopped fresh parsley
In a bowl, soak the eggplant in water for 20 minutes. Reserve
In a large skillet, heat the olive oil over medium heat and sauté the onion until softened, about 10 minutes
Add the carrot, bell peppers, eggplant, garlic, and rice; cook, stirring constantly, for 4 minutes or until the rice is translucent
Combine the tomato, eggplant, and water from soaking; stir well to combine
Season with salt and black pepper to taste
Bring to a boil, reduce heat, cover, and simmer for an additional 20 minutes or until the rice is tender
Remove from heat and let rest for 10 minutes with the lid still on
Sprinkle with parsley and mix well
Serve.
