Serves: 8
Total Calories: 486

large eggplant, about 2 pounds
4 tablespoons olive oil
3 cups finely chopped onions
1 green bell pepper, cored, seeded, cut into 1-inch cubes
2 cloves garlic, finely minced
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 bay leaf
3 tomatoes, peeled, cored, chopped
1 cup raw rice
3 3/4 cups chicken broth
salt and freshly ground black pepper
1/2 cup grated Parmesan cheese
2 tablespoons butter

Preheat oven to 400°. Trim off ends of eggplants and cut into 1-inch cubes. Heat oil in a large skillet and add eggplant cubes. Cook over high heat, shaking skillet occasionally. Add the onions, green pepper, garlic, thyme, and bay leaf, stirring. Stir in the tomatoes and lower the heat. Simmer 5 minutes or until most of the liquid in the skillet has evaporated. This is important—the ingredients must be stewed until fairly thickened. Stir in rice and chicken broth. Season with salt and pepper. Spoon mixture into a greased baking dish, and sprinkle with cheese. Dot with butter and bake, uncovered, 30 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 486
Calories from Fat: 128

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