"Uncle Steve's" Italian Delight

Ok so if you have been following I have been participating in Bountiful Baskets for awhile now. Well last weekend I received zucchini and eggplant. I have had zucchini before but never eggplant, so I did what any sane person would do I sent out a plea for help any recipe ideas you had I was willing to take. Well Shane's Aunt Julie sent me a message containing a recipe from her Uncle Steve. I thought I just had to try it as we are huge Italian fans in my household so anything that calls for spaghetti sauce is sure to be a hit.

So last night was the big night the dinner menu stated "Italian Delight", and I whipped it up. I also made a fresh salad as I was a little worried nobody would like the main dish. Turns out we HATE eggplant, YUCKY doesn't even begin to describe it, it was by far the worst thing I have ever eaten and I have tried, moose, bighorn sheep, liver and onions, and a multitude of other things and that was the worst.

Now before you assume that Italian Delight is bad I have to tell you it was delish just you had to pick out the eggplant. The zucchini was so yummy the girls ate all of it up, now hubby didn't like the zucchini either he is still certain he hates zucchini but he ate the rest of the meal and had a big salad to counter.

So I want to thank Julie for sharing as I will definitely be making it again minus the eggplant of course and I think we will add some sliced sausage to the mix.

For all of you curious to know what is in Uncle Steve's Italian Delight here is the recipe it was super easy which I love because after working all day the last thing I want to do is spend hours in the kitchen listening to my kids telling me they are starving :) Enjoy!!

"Uncle Steve's" Italian Delight

1 C - cooked brown rice
1 to 2 cloves of crushed garlic
Basil & Oregano to taste (extra good if you have fresh)
Slices of zucchini
Strips of eggplant
Small onion sliced
Lg. Jar Spaghetti Sauce (any kind you like)
Grated Mozzarella Cheese

Place 1 cup of cooked brown rice in a deep corning ware container.
Pour 1/2 of spaghetti sauce over rice.
Layer eggplant, zucchini and onion on top of the spaghetti sauce
Cover the vegetables with the remaining spaghetti sauce.
Sprinkle garlic, basil and oregano over the sauce. Bake at 325 degrees for 30 minutes, covered. Take out of oven, top it with cheese and bake for 5 to 10 minutes more.