Harvest medley

1 servings

Ingredients

Quantity Ingredient
1 cup Diced eggplant
1 can (14-1/4 oz) tomato pieces
With juice
1 can (15-1/2 oz) garbanzo beans
With juice
½ cup Uncooked short-grain rice
2 tablespoons Dried onion flakes
¼ teaspoon Minced dried garlic(I use a
Couple of minced cloves)
½ teaspoon Dried oregano
½ teaspoon Dried sweet basil
⅛ teaspoon Red pepper flakes, or to
Taste
Salt and freshly ground
Pepper to taste

Directions

Peel and cut eggplant into ½-inch cubes. Place on a microwavable plate and microwave on high for 2 minutes. Spray the rice cooker container with nonstick spray. Pour juice from tomatoes and garbanzo beans into a measuring cup; add enough water to make 1-⅓ cups liquid. Pour liquid into rice cooker and add eggplant and all remaining ingredients. Cover and cook until rice cooker turns off, about 20 minutes. Carefully remove cover and spoon vegetable mixture into warm serving bowl.

Posted by Mary E Fernquist <M-FERN1@...> to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994.

:Adapted from _The Versatile Rice Cooker_ by Bob and Coleen Simmons (1 T of oil omitted):

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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