Back to Recipe Index

Roasted Eggplant Paella

1/2 - 1 lb. eggplant, cut into 1/2-inch cubes

1 large yellow onion, chopped

2 cloves garlic, chopped

1 cup brown or white rice

1 can vegetable broth (14 ounces)

1 large can (28 ounces) tomatoes

1 10-oz. bag frozen edamame or lima beans

Preheat oven to 450 degrees.  Toss eggplant with some olive oil, salt and pepper, and spread out on a baking sheet.  Roast for 15 minutes (or more – until golden brown).  Meanwhile, sauté onion and garlic in oil over medium heat in a very large saucepan.  Stir in rice until coated with oil.  Add vegetable broth, tomatoes and salt & pepper to taste.  Bring to a boil, and cook until rice is almost tender, then add frozen edamame or limas.  After rice and beans are cooked through, turn off heat and add roasted eggplant.  Cover, and let stand 5 minutes.