Food & Wine

What's This?
Serving size 8
Prep Time
Total Time


¼ cup canola oil3 celery rib, finely chopped2 medium green bell peppers, seeded and finely chopped1 medium onion, finely chopped salt1 medium eggplant (about 1 pound), cut into 3/4-inch cubes1 Tbsp dried thyme½ tsp finely ground black pepper¼ tsp finely ground white pepper¼ tsp cayenne pepper3 garlic clove, finely chopped1 Tbsp tomato pasta¼ cup soy sauce1 ½ cup medium-grain white rice2 ½ cup vegetable broth hot sauce, for serving


  1. Preheat the oven to 350°. In a large, deep casserole, heat the oil until shimmering. Add the celery, bell peppers and onion and season with salt. Cover and cook over low heat until the onion is translucent, about 5 minutes. Uncover and cook over moderate heat until the vegetables are lightly browned, about 10 minutes.
  2. Add the eggplant, thyme, black and white peppers and cayenne and season with salt. Cook over moderate heat until the eggplant is softened, about 8 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Add the soy sauce and scrape up any bits stuck to the bottom of the casserole. Stir in the rice and broth and bring to a boil.
  3. Cover and bake for 17 minutes, until the rice is just tender. Remove from the oven and let stand, covered, for 10 minutes. Fluff the rice and serve with hot sauce.

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Recipe Credit: David Kinch
Image Credit: Cedric Angeles

Tags: Dinner, Side Dish, Healthy, Vegetarian, Eggplant, Rice, Southern & Soul, One-Dish

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