A great meal to make for leftovers

Makes 10 one cup servings

Ingredients

1 1/2 cups rice, uncooked
4 tbsp olive oil, divided
1 large green bell pepper, finely chopped
1 medium onion, finely chopped
1 cup red cabbage, shredded
1 tsp salt, divided
3 tsp paprika, divided
1 medium eggplant, peeled and cubed
2 tsp oregano
1/2 tsp black pepper
1/2 tsp white pepper
3 garlic cloves, minced
2 tbsp tomato paste
2 tbsp Worchestershire sauce
1/2 cup vegetable stock

Directions

1. Cook rice according to directions.
2. Heat 2 tbsp oil in large skillet or saucepan over medium-high heat.
3. Add peppers, onions, cabbage, salt, and 1 tsp paprika. Cook about 10 minutes, stirring occasionally until vegetables are lightly browned.
4. Stir in eggplant, oregano, pepper, remaining 2 tsp paprika, and remaining 2 tbsp oil. Cook until eggplant softens, about 8 minutes.
5. Stir in rice, garlic, tomato paste, and Worchestershire sauce.
6. Add 1/4 cup of vegetable stock and bring to simmer. Reduce heat.
7. Cook for 5 minutes, stirring occasionally, and stir in remaining 1/4 cup of vegetable stock. Cook another 10 minutes, stirring occasionally, until most of the liquid is absorbed.
8. Fluff gently with a fork and serve.

Adapted from Eggplant Dirty Rice. I messed up the original recipe and made the rice beforehand which is how this recipe was created. The oven method for cooking the rice in the original recipe looks worth a try.