Vegetable Rice Casserole

1.Preheat the oven to 375°F (190°C).

2.Slice the onion, potatoes, eggplant, and tomatoes into thin rounds. Layer the sliced vegetables in a baking dish, starting with a layer of potatoes at the bottom, followed by eggplant, onion, and tomatoes. Repeat the layers until all vegetables are used.

3.Sprinkle the rice evenly over the layered vegetables.

4.In a separate bowl, mix the milk with a pinch of salt and pepper. Pour this milk mixture over the layered vegetables and rice.

5.Cover the baking dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the rice is cooked through and the vegetables are tender.

6.Remove the foil and bake for an additional 10 minutes to lightly brown the top.

7.Serve the vegetable rice casserole hot and enjoy!