Yield: 1 Servings
|¾ pounds||Eggplant, peeled and cut in|
|\N \N||1*inch cubes|
|½ cup||Onion, chopped|
|3 \N||Cloves garlic|
|1¼ cup||Veg. broth (I use \"chicken\"|
|1 \N||Bay leaf|
|¼ teaspoon||Cayenne pepper or pepper|
|1 cup||Crushed tomatos|
|\N \N||Pepper to taste|
Saute onions and garlic in ¼ 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@... (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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini