Eggplant and Pepper Casserole with Rice?

* 1 medium eggplant, diced

* 1 large red bell pepper, diced

* 1 large yellow bell pepper, diced

* 1 large zucchini, diced

* 1 small red onion, diced

* 2 cloves garlic, minced

* 1 (28-ounce) can of diced tomatoes, undrained

* 1 (14.5-ounce) can of black beans, rinsed and drained

* 1 (15-ounce) can of corn, drained

* 1 teaspoon of chili powder

* 1 teaspoon of cumin

* 1/2 teaspoon of paprika

* 1/4 teaspoon of salt

* 1/4 teaspoon of black pepper

* 2 cups of cooked rice

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.

2. In a large skillet, heat some olive oil over medium heat.

3. Add the eggplant, bell peppers, zucchini, onion, and garlic to the skillet and cook until the vegetables are softened.

4. Add the diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and black pepper to the skillet and stir to combine.

5. Bring the mixture to a simmer and cook for 5-10 minutes, or until the flavors are combined.

6. Pour the vegetable mixture into a 9x13 inch baking dish.

7. Top the vegetable mixture with the cooked rice.

8. Bake in the preheated oven for 20-25 minutes, or until the rice is heated through.

9. Serve immediately.

Enjoy!