Fit In Your Pants, Eggplants Vegan

3/4 lb Eggplant, peeled and cut in

1*inch cubes

1/2 c Onion, chopped

3 Cloves garlic

1 1/4 c Veg. broth (I use "chicken"

Flavor) 1/2 c

1/2 t Thyme

1 Bay leaf

1/4 t Cayenne pepper or pepper

Flakes 1 c Crushed tomatos

Pepper to taste Saute onions and garlic in 1/4 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 c 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. 1.80?