Lentils & Eggplant With Brown Rice

3 tb Sherry (or water or stock)

1 md Onion, chopped

1 Clove garlic, chopped

1 c Chopped up mushrooms (make

1/4 to 1/2" pieces)

-- optional 1 md Carrot, chopped

1 sm (~1 lb) eggplant, peeled and

Cubed 1 c Lentils

1 c Texmati brown rice (or

Shortgrain) 1 8 or 10 oz can tomato sauce

2 c Vegie stock

2 c Water

1 ts Dried basil

1 ts Dried oregano

2 ts Chopped parsley to taste or

More (up to 1/3 cup) Cooker: Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each vegie. Add water if the vegetables start to stick, Let the eggplant cook about a minute or so, then add the lentils, rice, liquids, basil, and oregano. Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off. Stir in the parsley and serve. Slow Cooker: Saute the vegies lightly, then add everything but parsley to the crockpot. Cook on low if you want to ignore it all day, or 3-4 hours on high. Add parsley and serve. Stovetop: Saute the vegies, add everything but the parsley, cover and bring to a boil. Reduce heat and simmer about 40-45 minutes, or until liquid is absorbed. Stir in parsley. (Adapted from the guide that comes with Farberware Cookers.) Posted by judith@utig.ig.utexas.edu to the Fatfree Digest [Volume 11 Issue 19], Oct. 19, 1994. FATFREE Recipe collections copyrighted by Michelle Dick

1994. Used with permission. Formatted by Sue Smith, S.Smith34,

TXFT40A@Prodigy.com using MMCONV.