Fit in Your Pants, Eggplants (Vegan)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
eggplant
and cut in 1 inch cubes |
|
| ½ | cup |
onions
chopped |
|
| 3 | Cloves |
garlic
|
*
|
| 1 ¼ | cups |
vegetable stock
|
|
| ½ | cup |
rice
|
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
cayenne pepper
or pepper flakes |
|
| 1 | cup |
tomatoes
canned, crushed |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
eggplant
and cut in 1 inch cubes |
|
| 118 | ml |
onions
chopped |
|
| 3 | Cloves |
garlic
|
*
|
| 296 | ml |
vegetable stock
|
|
| 118 | ml |
rice
|
|
| 2.5 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
cayenne pepper
or pepper flakes |
|
| 237 | ml |
tomatoes
canned, crushed |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Sauté onions and garlic in ¼ cup of broth until wilted.
Add eggplant and pepper and mix.
Cook for about 5 minutes. Add the rest of the ingredients and cook covered 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 broth 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.
