Date: 29 Dec 94 16:59:05 CST
From: Mary E Fernquist (M-FERN1@vm1.spcs.umn.edu)
This recipe uses my two favorite appliances: my rice cooker and my
microwave. It is *really* easy and the eggplant makes it taste very
rich. Even if you are not a big eggplant fan you might want to try it.
HARVEST MEDLEY
adapted from _The Versatile Rice Cooker_ by Bob and Coleen Simmons
1 c diced eggplant
1 can (14-1/4 oz)tomato pieces with juice
1 can (15-1/2 oz)garbanzo beans with juice
1/2 c uncooked short-grain rice
2 T dried onion flakes
1/4 t minced dried garlic(I use a couple of minced cloves)
1/2 t dried oregano
1/2 t dried sweet basil
1/8 t red pepper flakes, or to taste
salt and freshly ground pepper to taste
Peel and cut eggplant into 1/2-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 1-1/3 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.
kwvegan vegan