In an effort to extend the life of too many eggplants, I cubed and filled a baking sheet with them to roast. This kept well in the refrigerator, yet was reaching the end of the line. I decided to use it all in a casserole made with tomatoes, rice, and other vegetables. It came out well, and here is the recipe.

Eggplant-Rice-Tomato Casserole

Ingredients:

2–3 cups baked diced eggplant
1½ cups uncooked long-grain rice
2–3 medium fresh tomatoes, preferably a variety with firm flesh
1 medium onion, diced
1 sweet pepper, diced
1–2 carrots, diced fairly small
1–2 stalks celery, diced
2–3 cloves garlic, minced
1 cup frozen corn
1 jalapeño, minced
2½–3 cups vegetable broth or water
2 Tbsp olive oil
1 tsp smoked paprika
½ tsp dried Italian seasoning
1 Tsp Herbes de Provence
Salt and black pepper to taste

Process:
In a Dutch Oven, sauté the onion, carrot, celery and sweet pepper in the oil until the onion is translucent and the vegetables have begun to soften.

Add garlic, jalapeño, spices and herbs to bloom for about 30 seconds.

Add the uncooked rice and stir for a couple of minutes, coating it with the vegetables and oil.
Add the broth, season with salt and pepper, and bring to a simmer.

Stir in the baked eggplant and corn.

Cover and bake at about 375°F until the rice is nearly done, roughly 30–35 minutes.

Meanwhile, cut the tomatoes into fairly large chunks—perhaps ¾–1 inch. When the rice is nearly tender, salt and scatter the tomatoes over the top, cover again, and bake another 8–12 minutes. You want them heated through but still visibly tomato-like. Let it stand covered for 10 minutes before serving.

This recipe made seven generous servings.