Yield: 1 Servings
Measure | Ingredient |
---|---|
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\" |
\N \N | Flavor) |
½ cup | Rice |
½ teaspoon | Thyme |
1 \N | Bay leaf |
¼ teaspoon | Cayenne pepper or pepper |
\N \N | Flakes |
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@....
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