Recipe - Harvest Medley

1 cup Diced eggplant
1 cn (14One fourth oz) tomato pieces
With juice
1 cn (15One half oz) garbanzo beans
With juice
One half cup Uncooked shortgrain rice
2 tablespoon Dried onion flakes
One fourth teaspoon Minced dried garlic(I use a
Couple of minced cloves)
One half teaspoon Dried oregano
One half teaspoon Dried sweet basil
1/8 teaspoon Red pepper flakes, or to
Taste
Salt and freshly ground
Pepper to taste

Peel and cut eggplant into 1/2inch 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 11/3 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.

Posted by Mary E Fernquist MFERN1@vm1.spcs.umn.edu 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@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip