Eggplant Pepper Marinara with Rice

Healthy and affordable 30 minute vegetarian dinner. You won’t miss the meat!

1 medium eggplant, cut into quarters
4 large bell peppers, sliced into rounds
4 medium tomatoes, sliced into rounds
1 tbsp olive oil, extra virgin
1/3 cup part skim mozzarella or Parmesan cheese, shredded (optional)
1/2 cup parsley or basil, chopped (for garnish)
Brown rice, cooked as per package instructions (I used long grain)

Marinara Sauce:
14 oz can tomato sauce
1 tbsp balsamic vinegar
4 garlic cloves, crushed
2 tsp basil, dried
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp hot pepper flakes

View the full recipe at iFOODreal →