Eggplant Jambalaya

By Tonya_Speed

NUTRITION per serving: 223 Calories; 5g Fat; 7g Protein; 39g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 395mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Points: 4

Ingredients

• 1/2 cup brown rice
• 1 tablespoon olive oil
• 2 cloves garlic, pressed
• 1 medium red onion, cut in wedges
• 1 eggplant, diced
• 1 medium red bell pepper, seeded, deribbed and diced
• 1/2 cup baby corn
• 1/2 cup frozen green peas
• 3 ounces broccoli florets
• 2/3 cup low sodium vegetable broth
• 8 ounces canned low sodium diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon crushed red pepper flakes

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook rice according to package directions; set aside. Heat the oil in a large skillet over medium-high heat; add garlic and onion and saute until onion starts to soften. Add eggplant, bell pepper, baby corn, peas and broccoli florets; cook, stirring frequently, for 3 to 4 minutes. Stir in broth, tomatoes, tomato paste, Cajun seasoning and crushed red pepper flakes. Reduce heat to low and cook for 15 to 20 minutes. Stir in cooked rice; heat through. Serve and enjoy!

SERVING SUGGESTION: Serve steamed kale on the side.
GLUTEN FREE: Make sure vegetable broth, tomatoes, tomato paste and Cajun seasoning are gluten free.