Ingredients

How to make it

  • In a large skillet, saute the onion in olive oil until tender.
  • Add rice and stir to coat with oil.
  • Add the eggplant and cook until soft (this could take a bit).
  • Cover with stock and allow rice to simmer for about 15 minutes.
  • Preheat oven to 350 degrees F.
  • Add sauce to the skillet and combine well.
  • Stir in green and black olives.
  • Stir in Parmesan cheese.
  • Pour all into a 13x9x2 pan.
  • Bake, covered, for 45 minutes.

Reviews & Comments 6

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  • lacrenshaw 11 years ago
    Whatever made me think you'd approve of this one, Julia? Let me know what you think when you try it, OK?

    Lorraine
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  • lacrenshaw 11 years ago
    Linc,

    Thanks for the forks! I promise that you won't be disappointed.

    Lorraine
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    " It was excellent "
    lincolntoot ate it and said...
    Bookmarked and 5 forks!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Love that combination! A definite 5 from me!
    Was this review helpful? Yes Flag
  • debbie919 11 years ago
    Very unique, sounds delicious...a definite keeper, thanks for sharing!
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  • leonora5 11 years ago
    Different with some great favourites of mine. Great recipe!
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