1 cup Riceland Natural Long Grain Brown Rice cooked
1 cup cubed eggplant
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped red bell pepper
1/4 cup coarsely chopped orange bell pepper
1/4 cup coarsely chopped green bell pepper
1/2 of zucchini, sliced ¼ inch thick
1 clove of garlic minced
1 Roma tomato seeded and cut it into bite size
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper or to taste
Prepare rice according to package instructions. And set aside.
After cutting the eggplant into bite size pieces, place it in colander, sprinkle with salt while you are cutting the rest of the veggies.
In a skillet, add 2 tablespoons of olive oil and add chopped onion and garlic and sauté for 5 minutes or until onion is tender, then add eggplant and continue to cook for 5 minutes or until the eggplant becomes slightly soft.
Then add zucchini, and cut pepper and continue to cook for another 5 minutes stirring occasionally.
To the rest of veggie mixture, add tomato, balsamic vinegar, dried herbs (basil, thyme and oregano), salt and black pepper and mix well and allow cooking for another 3 minutes. Then finally mix in the cooked rice and cook until the rice is heated through.