| 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), Flavor |
| 1/2 |
c |
Rice |
| 1/2 |
t |
Thyme |
| 1 |
|
Bay leaf |
| 1/4 |
t |
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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