Eggplant and Pepper Marinara with Rice
Try this Eggplant and Pepper Marinara with Rice recipe
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, topped with cheese (if desired) and fresh parsley or basil.
Eggplant and Pepper Marinara with Rice: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. But trust me, this Eggplant and Pepper Marinara with Rice recipe is a game-changer. It's quick, easy, and surprisingly satisfying. The vibrant colors alone make it a feast for the eyes, but the taste? Oh, the taste! This recipe is a testament to the magic that happens when simple ingredients are combined with a little love and a whole lot of flavor.
The beauty of this dish lies in its adaptability. Feel free to swap out the bell peppers for zucchini or other summer vegetables, depending on what's fresh at your local market. And don't be afraid to experiment with herbs – a sprinkle of oregano or thyme would complement the marinara beautifully. The heartiness of the eggplant and peppers, combined with the rich tomato sauce, makes this a complete meal. You can easily adjust the spiciness to your liking, adding more or less hot pepper flakes to achieve your preferred level of heat. And of course, the addition of brown rice adds a wonderful nutty flavor and provides a satisfying, healthy base for the flavorful sauce.
This recipe consistently gets rave reviews from my family, even my picky eaters! It's a perfect weeknight meal when you need something that's both nutritious and delicious, without demanding hours in the kitchen. I usually prepare the marinara sauce while the rice is cooking, then it's just a matter of sautéing the vegetables and simmering everything together. Cleaning up is a breeze, too, which is always a bonus after a long day. The leftovers are fantastic for lunch the next day, making this recipe even more efficient and economical.
This Eggplant and Pepper Marinara with Rice is far more than just a meal; it's a symbol of my commitment to nourishing my family with healthy and flavorful food, even when time is short. It's a reminder that healthy eating doesn't have to be complicated or time-consuming. With a few simple ingredients and a bit of creativity, you can create a satisfying and delicious meal that will leave everyone feeling happy and full. I encourage you to try this recipe and make it your own. Share your variations and experiences with me – I'd love to hear how you adapt it to your own culinary preferences.
So, what are you waiting for? Give this recipe a try and experience the delicious simplicity of eggplant and peppers simmered to perfection in a rich, flavorful marinara sauce, all served over a bed of fluffy brown rice. It’s a culinary adventure that’s both satisfying and easy to achieve, even for the busiest among us. And remember, cooking should be fun – so relax, enjoy the process, and savor the delicious results!
Pro-tip: To make this an even quicker weeknight meal, use pre-chopped vegetables. You can find pre-cut eggplant, bell peppers, and tomatoes in most grocery stores to save valuable time.
Serving Suggestion: Serve with a side of crusty bread for dipping in the delicious sauce.
Variations:
- Add other vegetables like zucchini, mushrooms, or onions.
- Use different types of cheese, such as feta or provolone.
- Add a pinch of red pepper flakes for extra heat.
- Serve over pasta instead of rice.
Enjoy!
