Baked Vegetables and Rice Recipe

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Ingredients:

Serving

1 large onion, chopped
1 medium eggplant, peeled and diced
1 capsicum, diced
4 medium tomatoes, peeled and chopped
1/2 cup rice
1 tbsp parsley, chopped
2 tsp mint, chopped
2 tbsp olive oil
2 tbsp butter, softened
salt and pepper
1 large potato, peeled and thinly sliced
1/2 cup hot water

Directions:

Sprinkle peeled and diced eggplant with salt and set aside for bitter juices to drain off while you prepare the other vegetables. When ready to use, rinse under cold water and squeeze out any liquid.
Combine all the ingredients except the thinly sliced potato and hot water in a lightly greased baking dish and mix well.
Add hot tap water.
Completely cover with the potato slices and brush with olive oil.
Bake in a moderate oven until the rice is soft and potatoes are cooked - about 1 - 1 1/2 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.55 Kcal (827 kJ)
Calories from fat	78.03 Kcal
		% Daily Value*
Total Fat	8.67g	13%
Cholesterol	10.18mg	3%
Sodium	20.47mg	1%
Potassium	506.65mg	11%
Total Carbs	27.48g	9%
Sugars	7.39g	30%
Dietary Fiber	4.61g	18%
Protein	3.47g	7%
Vitamin C	16.5mg	28%
Vitamin A	0.3mg	12%
Iron	10.8mg	60%
Calcium	36.1mg	4%

Amount Per 100 g
Calories	78.18 Kcal (327 kJ)
Calories from fat	30.88 Kcal
		% Daily Value*
Total Fat	3.43g	13%
Cholesterol	4.03mg	3%
Sodium	8.1mg	1%
Potassium	200.51mg	11%
Total Carbs	10.88g	9%
Sugars	2.92g	30%
Dietary Fiber	1.82g	18%
Protein	1.37g	7%
Vitamin C	6.5mg	28%
Vitamin A	0.1mg	12%
Iron	4.3mg	60%
Calcium	14.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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