| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Vegan | Vegan | 1 | Servings |
INGREDIENTS
| 3/4 | lb | Eggplant, peeled and cut in |
| 1*inch cubes | ||
| 1/2 | c | Onion, chopped |
| 3 | Cloves garlic | |
| 1 1/4 | c | Veg. broth (I use "chicken" |
| Flavor) | ||
| 1/2 | c | Rice |
| 1/2 | ts | Thyme |
| 1 | Bay leaf | |
| 1/4 | ts | Cayenne pepper or pepper |
| Flakes | ||
| 1 | c | Crushed tomatos |
| Pepper to taste |
INSTRUCTIONS
Saute onions and garlic in 1/4 cup of broth until wilted. Add eggplant and pep per and mix. Cook for about 5 minutes. Add the rest of the ingredients and cook c overed until the rice is done (stir occasionally). Remove the bay leaf. This recipe really holds in the heat so let it cool in the pan for a while. Enjoy *Note: Some types of rice require different water/rice ratios. Adjust the bro th and rice quantities accordingly. You may need to add a little more broth or water during the cooking process. I think the eggplant soaks some of it up. Posted by Roni.Gildenston@corp.sun.com (Roni Gildenston) to the Fatfree Digest [Volume 14 Issue 20] Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80a From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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