1 Eggplant 1 teaspoon of dried fennel
1 Onion 1 tablespoon dried oregano
1 Green Pepper 1 tablespoon of dried parsley
1 Can of Dice Tomatoes 1 teaspoon of capers
3 Cloves of garlic 1/2 cup Apple Cider Vinegar
3 tablespoons of olive oil 1/2 cup of water
1 tablespoon of tomato paste salt
black pepper
Step 1
Cube the eggplant into 1 inch cubes. Lay the cubes out over paper towels and apply salt over the top. Eggplant can be bitter and the salt will pull the bitterness out. Cut the green pepper into 1 inch square pieces. Dice the onion, but not too small, 1/2 inch to 1 inch is fine. Mince the garlic cloves. When the eggplant begins to "sweat" pat dry.
Step 2
Heat oil in a large sauce pan. Saute the minced garlic for about 1 minute, be careful not to burn the garlic. Add the eggplant, onion and pepper. Saute for 3 minutes occasionally stirring.
Step 3
Add the apple cider vinegar, water and fennel. Bring to a small boil. Reduce heat and cover for 15 minutes. Checking occasionally to make sure there is enough water, add if necessary.
Step 4
In another pot, begin to bring water for the rice to a boil.
Step 5
Add can of diced tomatoes (including the juice), add one tablespoon of tomato paste, capers, oregano, and parsley. Salt and pepper to taste. Bring to a small boil, reduce heat and let simmer uncovered for 30-40 minutes stirring occasionally. Add water or tomato paste as necessary it should be thick and not soupy.
Step 6
Begin to prepare the rice. Remember timing here. White rice takes 20 minutes to cook and then needs to rest for at least 5-10 minutes. Brown rice usually takes 40 minutes to cook and then needs to rest 5-10 minutes.
Options:
Serve on ziti pasta instead of rice
Saute diced zucchini and add at the end. Do not cook the zucchini with the eggplant unless you like very, very, very soft zucchini.
Prepare one cup of dried rice as per instructions.