Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Eggplant, peeled and cut in
1*inch cubes
1/2 c Onion, chopped
3 Cloves garlic
1 1/4 c Veg. broth (I use "chicken"
Flavor)
1/2 c Rice
1/2 ts Thyme
1 Bay leaf
1/4 ts Cayenne pepper or pepper
Flakes
1 c Crushed tomatos
Pepper to taste

Saute onions and garlic in 1/4 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#corp.sun.com (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#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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