Eggplant Rice

5 from 1 vote

Make a comforting dish of eggplant rice with tomato sauce, creamy risotto rice, and a few more veggies. Finish with fresh basil or parsley for added flavor.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: Mediterranean

Diet: Vegetarian

Servings: servings

Calories: 460kcal

Author: Adina

Equipment

Pot for cooking the rice
Large saucepan or Dutch oven that will hold everything at the end
Large frying pan for the vegetables

Ingredients

Rice:

2 cups risotto rice 400 g, Note 1
3 ½ cups water 850 ml
¼ teaspoon fine sea salt

Tomato sauce:

2 cups passata di pomodoro 500 ml, Note 2
1 cup vegetable broth 250 ml
1 teaspoon oregano
1 teaspoon sugar
½ teaspoon fine sea salt
½ teaspoon ground black pepper

Vegetables:

1 lb eggplants 450 g
½ bell pepper the color of your choice
2 small carrots
1 small onion red, yellow or white
2 garlic cloves
3 tablespoons olive oil
¼ teaspoon fine sea salt
2 tablespoons tomato paste
½ cup water 125 ml
1 cup cheese freshly grated, 100 g, Note 3
3-4 tablespoons parsley or basil chopped
fine sea salt and ground black pepper

Instructions

Cook the rice: Place it in the pot and cover it with water. Bring to a boil and add a little salt. Cook until all the water is absorbed and the rice is tender but not mushy, about 20 minutes. Start checking about 5 minutes before the time is up to avoid overcooking or the rice sticking to the bottom of the pot. In the meantime, start preparing the rest of the recipe.
2 cups risotto rice / 400 g + 3 ½ cups water / 850 ml + ¼ teaspoon fine sea salt
Tomato sauce: Place passata, broth, oregano, sugar, salt, and black pepper in a large saucepan. Bring to a light boil, reduce the heat, and simmer, uncovered, until reduced to a sauce consistency, about 15-20 minutes.
2 cups passata di pomodoro/ 500 ml + 1 cup vegetable broth/ 250 ml + 1 teaspoon oregano + 1 teaspoon sugar + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
Chop vegetables: Chop the eggplants into small cubes. Dice the bell pepper, carrots, onion, and garlic.
1 lb eggplants / 450 g + ½ bell pepper + 2 small carrots + 1 small onion + 2 garlic cloves
Cook eggplants: Heat the oil in the pan. Add the chopped vegetables and salt. Cook until the eggplants are perfectly soft, about 15 minutes, but check (Note 4).
3 tablespoons olive oil + vegetables + ¼ teaspoon fine sea salt
Finish sauce: Add tomato paste and water and stir for 1-2 minutes.
2 tablespoons tomato paste + ½ cup water / 125 ml
Combine: Add the vegetables and rice to the tomato sauce and stir to combine. Add cheese and chopped herbs, and adjust the taste with salt and pepper.
1 cup cheese/ 100 g + 3-4 tablespoons parsley or basil + fine sea salt and ground black pepper
Rest: Cover the pot and let the eggplant rice rest for 5 minutes before serving.

Notes

Rice choice: You can use any type of rice - white, Basmati, Jasmine, brown, or a Basmati-wild rice mix, but risotto rice makes this dish creamy and comforting, while other types give it a firmer texture. Follow the cooking time on the package, but cook the grains in plenty of water, not just the indicated amount. Drain the remaining water before adding the rice to the sauce.
Passata di Pomodoro is a smooth, uncooked tomato puree made from ripe tomatoes strained to remove seeds and skins.
Cheese: I often use freshly grated Cheddar or Gouda, but you can use your Parmesan, a ball of mozzarella, or your favorite good-melting cheese.
Eggplant cooking time: Ensure the eggplant cubes are completely soft before stopping the cooking. Eggplants should always be tender and a bit mushy - cooked al dente doesn’t work for this vegetable.

Nutrition