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How to make it

  • Begin by making a simple tomato sauce. Wash, core, and quarter tomatoes, and put into a saucepan on medium heat. Cook, stirring occasionally, until enough water has evaporated that it looks like a tomato sauce (probably about 30 minutes or so).
  • Meanwhile, put your eggplant into the bottom of a large Pyrex baking dish and sprinkle generously with olive oil, salt, and pepper. Broil, stirring occasionally, until the eggplant is starting to get soft. Add the zucchini and onion, some more olive oil, more salt and pepper, and the oregano, and continue to broil until all the vegetables are getting fairly soft and a bit browned.
  • In a large bowl (actually, I just used the big aluminum tray the leftovers came home in), mix the rice and minced meat. I used a mixture of lamb, beef, and chicken; don't be afraid to mix it up. I included onions and carrots that came with the meat, as well, chopped. Add tomato sauce, dried cherries, Moroccan olives, toasted pinenuts, cumin, parsley, saffron+water, some more olive oil, and more salt and pepper to taste. Mix well.
  • Mix together the rice mixture with the vegetables, place together in the baking dish, and spread mixture evenly into the dish. Bake at 350 degrees Fahrenheit until the casserole is hot. I think it took about 30-45 minutes if I remember right, but I was out in the garden weeding my herbs, so I'm not 100% sure. If the top starts to look like it's going to dry out too much, put some foil on top.
  • I served the dish as a main course, with small plates of cucumber salad, feta cheese, hoummous, and pita to accompany it.
  • Final note: Although I originally conceived of this recipe as a way to use up leftover meat, and I think the meat adds a lot of flavor to the dish, I think it would still be a delicious and flavorful dish for vegetarians with the meat omitted. You might try adding grilled tempeh or marinated cooked chickpeas to add additional protein.

People Who Like This Dish 3
Reviews & Comments 3

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    " It was excellent "
    pollymotzko ate it and said...
    This looks really wonderful! I think I might do fusion cooking myself sometimes! I really love your choice of flavors and the zucchini, eggplant, tomato combo in there!

    I will have to read more of your recipes..feel free to check out mine as well on here.

    God bless and I hope you had a Merry Christmas.

    Paulette Le Pore Motzko
    Polly Motzko
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  • heatherbudapest 12 years ago
    I just finally started defrosting and eating the little lunch portions I reserved and froze for later enjoyment over a month ago. I wanted to add a note that this is delicious reheated!! With some baby carrots and snap peas, almonds, a couple little apples, and a granola bar, what a completely awesome lunch . . . :)
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  • shirleyoma 12 years ago
    Oh wow.. the ingredients are so many and my favorite! This is enough for a party, sounds good to me!
    Was this review helpful? Yes Flag

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