Eggplant Creole

contributed by Jaime Gregory Cecil
l large eggplant – peeled, cubed, and parboiled
1 green pepper cut up
1 onion cut up
½ cup butter
1 can of stewed tomatoes (about 16 ounces)
1 cup of beef or chicken stock (I’ve always used beef)
½ cup uncooked rice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon basil
1 cup grated cheddar cheese

In a large skillet, sauté green pepper and onion in butter for about ten minutes, then add uncooked rice.  Cook until rice starts to turn golden brown.  Next, add all the other ingredients – tomatoes, beef stock, salt, pepper, basil, and parboiled eggplant. Mix together well, pour into a casserole dish, and put in the oven for one hour at 350 degrees.  Last 30 minutes add cheese. I always stir it before adding cheese.


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