Try this Eggplant and Pepper Marinara with Rice recipe
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil extra virgin
- 2 tsp basil dried
- 4 garlic cloves crushed
- 1 medium eggplant cut into quarters
- 4 large bell peppers sliced into rounds
- 4 medium tomatoes sliced into rounds
- 1/3 cup part skim mozzarella or parmesan cheese shredded (optional)
- 1/2 cup parsley or basil chopped (for garnish)
- brown rice cooked as per package instructions (i u
- 14 oz can tomato sauce
- 1 tbsp balsamic vinegar
- 1/8 tsp hot pepper flakes
- Carbohydrate 59.3191649710803 g
- Cholesterol 0 mg
- Fat 15.46943548212 g
- Fiber 17.719816820955 g
- Protein 11.8951743690381 g
- Saturated Fat 2.37277716418333 g
- Serving Size 1 1 recipe (1096g)
- Sodium 2105.94751462342 mg
- Sugar 41.5993481501253 g
- Trans Fat 0.886608161203336 g
- Calories 381 calories
Step-by-step
- Cook rice as per package instructions.
- In a small mixing bowl, whisk Marinara Sauce ingredients and set aside.
- Preheat large deep skillet on medium high heat and add olive oil, eggplant, bell peppers and tomatoes. Sauté for 5 minutes, stirring occasionally.
- Add sauce, bring to a boil, reduce heat to low, cover and cook for 25 minutes.
- Serve hot over brown rice, toppped with cheese (if desired) and fresh parsley or basil.
Tender quarters of eggplant and crisp rounds of bell pepper meld into a rich tomato sauce, served over a steaming bed of brown rice with fresh herbs scattered across the surface. Combining raw vegetables directly with canned tomato sauce creates a distinct textural dynamic, allowing the natural moisture of the fresh produce to dilute the concentrated acidity while simmering for twenty-five minutes on low heat. When fresh tomatoes and peppers release their water content into the pan, the surrounding liquid thins out before the extended covered cook time reduces it back down into a cohesive coating.
Swapping fresh tomatoes for canned crushed varieties changes the moisture balance significantly, requiring a reduction in added liquids to prevent a watery final consistency. Dried basil behaves differently than fresh leaves when introduced to hot oil; dried herbs release fat-soluble compounds slowly during the saute phase, whereas fresh tender herbs should be reserved exclusively for the final garnish to preserve their volatile aromatic oils. Crushed garlic burns rapidly if exposed to direct high heat, so ensure the skillet temperature remains at medium-high during the initial five-minute saute of the olive oil, eggplant, peppers, and tomatoes.
Brown rice demands a longer water absorption period than white varieties, meaning grains must be started concurrently or in advance to match the thirty-total-minute timeline of the sauce. Utilizing part-skim mozzarella or parmesan cheese adds moisture and protein, but excessive amounts can break into an oily separation if stirred directly into a simmering acidic tomato base rather than applied as a post-cooking topping. Fresh parsley and basil provide a sharp herbaceous contrast to the sweet undertones of balsamic vinegar whisked into the sauce.
Storing leftovers in an airtight container in the refrigerator for up to three days allows the nightshade flavors to deepen further, though the eggplant will continue to soften as it absorbs additional ambient moisture. Reheating requires gentle medium heat on the stovetop with a splash of water to reconstitute the sauce without scorching the rice grains underneath. Adjusting the hot pepper flakes allows precise control over the lingering heat profile without masking the natural sweetness of the bell peppers.
