Eggplant and Tomato Rice Dish

Serves: 8-10 

Prep Time: 20 min

Cooking Time: 40 min

Total:  1 hour

Ingredients

1 1/2 cups dry rice (white, long grain)
3-4 tbsp. olive oil (or more if necessary)
2-3 tsp. Italian dried herbs (basil, oregano, thyme)
1 onion, diced
2-3 cloves garlic, diced
1 large eggplant, cubed and salted
1 green pepper, diced
3-4 tomatoes, diced
1 cup cubed feta cheese
1 ripe avocado, cut into cubes
1/2 cup sunflower seeds, toasted
salt and pepper

Directions

1. In a small pot, cook rice as directed on package.
2. In a colander, cube and salt eggplant. Set aside for 5-10 minutes, allowing the bitter liquid to be drawn out. Using a paper towel, dab cubes to soak up liquids.
3. In a large pot or frying pan heat oil and saute onions and garlic until tender.  Add eggplant and dried herbs and saute for another 5-8 minutes, adding more oil if necessary.
4. Once eggplant cubes have become tender, add green pepper and tomatoes and allow to cook for 5 minutes.
5. Transfer cooked and fluffed rice to the vegetable mixture and add feta, avocado and sunflower seeds. Stir together until fully combined.
6. Taste and adjust seasoning if necessary.
7. Serve warm as a main or side dish.