Monday, March 7, 2011

Baked Eggplant With Caribbean Rice, Beans And Cheese

1 Oven Safe Deep 3 Quart Casserole Pan
1 TBSP Extra Virgin Olive Oil
3 Chinese Eggplants Washed, Peeled, & Cubed
1 Can Eden Organic Caribbean Rice & Beans
1/2 Jar Sweet Yellow & Red Roasted Peppers
1 24 Oz Jar of Tomato & Basil Pasta Sauce
16 Oz. Fresh Mozzarella Ciliegine Cheese
Tinfoil to Cover Pan

Preheat Oven to 350
Add Oil To Pan
Add Eggplants
Add Rice & Beans
Add Peppers
Add Pasta Sauce
Add Cheese
Cover Pan With Tinfoil
Bake 45 Minutes 1 Hour to 1 1/2 Hours. Depends on Your Oven

Chinese Eggplant Has a Different Texture Then
American Eggplant Does

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