Summer Vegetable Casserole

Ingredients

• 0.3 cup firmly brown sugar packed
• 2 tablespoons butter 
• 1 small eggplant peeled sliced
• 1 large bell pepper green seeded sliced
• 1 large onion sliced
• 0.5 teaspoon pepper 
• 0.5 cup regular rice uncooked
• 2 teaspoons salt 
• 2 large tomatoes peeled sliced
• 3 medium size baby squash yellow sliced
• 3 medium zucchini sliced

Equipment

• oven
• baking pan

Directions

1. Combine brown sugar, salt, and pepper. Set aside.
2. Place rice in bottom of a lightly greased 13- x 9- x 2-inch baking dish.
3. Layer eggplant, onion, squash, zucchini, green pepper, and tomato in baking dish; sprinkle brown sugar mixture over each layer. Dot with butter. Cover tightly, and bake at 350 for 1 1/2 hours or until rice and vegetables are tender.