Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup brown sugar, firmly packed
- 2 tsp salt
- ½ tsp pepper
- ½ cup uncooked regular rice
- 1 small eggplant, peeled and sliced
- 1 large onion, sliced
- 3 medium zucchini, sliced
- 3 medium-sized yellow squash, sliced
- 1 large green pepper, seeded and sliced
- 2 large tomatoes, peeled, sliced
- 2 tbsp butter or margarine
Directions
Combine brown sugar, salt and pepper; set aside.
Place rice in bottom of a lightly spray-coated or non-stick 13x9x2-inch baking dish.
Layer eggplant, onion, yellow squash, zucchini, green pepper and tomato in baking dish.
Sprinkle brown sugar mixture over each layer.
Dot with butter or margarine.
Cover tightly and bake at 350°F for 1½ hours or until rice and vegetables are tender.