Recipe - Fit In Your Pants Eggplants

Three fourths pound Eggplant, peeled and cut in
1*inch cubes
One half cup Onion, chopped
3 Cloves garlic
1 One fourth cup Veg. broth (I use "chicken"
Flavor)
One half cup Rice
One half teaspoon Thyme
1 Bay leaf
One fourth teaspoon Cayenne pepper or pepper
Flakes
1 cup Crushed tomatos
Pepper to taste

Saute onions and garlic in One fourth 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 cup 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.

1.80a

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini