Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Rice, brown, quick cooking; uncooked |
| 1 tablespoon | Olive oil |
| 1 \N | Eggplant; peeled, chopped |
| 1 \N | Onion; chopped |
| 2 \N | Garlic cloves; minced |
| 16 ounces | Tomatoes, canned, whole; chopped (reserve liquid) |
| \N \N | Salt and pepper to taste |
| ¼ teaspoon | Red pepper; crushed |
| 4 larges | Pita rounds; cut in half |
Cook rice according to package directions. Set aside.
In a wok or large skillet, heat oil. Add eggplant and stir-fry until eggplant shrinks, 5 to 10 minutes. Add onion and garlic and stir-fry a few minutes more. Stir in tomatoes, tomato liquid and seasonings.
Cover and let simmer until eggplant reaches desired tenderness.
Place mixture in a serving bowl. Stir in cooked rice.
Fill pita pockets with rice-eggplant mixture. Heat filled pockets in microwave if desired. Serves 4 to 5.
Variation: Omit rice and serve eggplant mixture over thin spaghetti, vermicelli or linguine.
Per serving: 430 cal; 12 g prot; 6 g fat; 83 g carb; 0 chol; 805 mg sod.
From the files of DEEANNE