Directions:
- Prheat oven to 350 degrees.
- Heat oil in 12 inch fry pan over medium heat. Add onion, cooking til soft, about 7 minutes. Add garlic and cook 1 more minute. Add mushrooms, bell pepper and eggplant. Cook, stirring, until liquid has evaporated, about 5 minutes.
- In a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. Cover and bake till rice is tender (about 1 hour).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.8 Kcal (891 kJ) | ||
| Calories from fat | 31.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 5% | |
|---|---|---|---|
| Sodium | 229.61mg | 10% | |
| Potassium | 511.73mg | 11% | |
| Total Carbs | 40.06g | 13% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 5.01g | 10% | |
| Vitamin C | 27mg | 45% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.9mg | 55% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 87 Kcal (364 kJ) | ||
| Calories from fat | 13.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 5% | |
|---|---|---|---|
| Sodium | 93.87mg | 10% | |
| Potassium | 209.21mg | 11% | |
| Total Carbs | 16.38g | 13% | |
| Sugars | 2.52g | 25% | |
| Dietary Fiber | 2.24g | 22% | |
| Protein | 2.05g | 10% | |
| Vitamin C | 11mg | 45% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 4.1mg | 55% | |
| Calcium | 11.5mg | 3% | |
* 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.
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