
A vegetable-forward bake with chickpeas, eggplant, rice, tomato sauce, and broth.
1.5 cupsChickpeas
300 gEggplant
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10 gGarlic
0.5 cupRice
280 gTomato Sauce
1.25 cupsVegetable broth
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 190°C / 375°F.
Mix Rice, Chickpeas, Eggplant, Tomato Sauce, Vegetable broth, Garlic, Cooking oil, Salt, and Black Pepper in a baking dish.
Cover tightly.
Bake at 190°C / 375°F for 42 minutes until rice is tender and eggplant is soft.