| 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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