Fit in your pants~ eggplants (vegan)

Yield: 1 Servings

Measure Ingredient
¾ pounds Eggplant, peeled and cut in
1*inch cubes
½ cup Onion, chopped
3 Cloves garlic
1¼ cup Veg. broth (I use "chicken"
Flavor)
½ cup Rice
½ teaspoon Thyme
1 Bay leaf
¼ teaspoon Cayenne pepper or pepper
Flakes
1 cup Crushed tomatos
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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