Low Fat Eggplant Recipes

Ingredients:

1 cup diced eggplant
1 can (14-1/4 oz) tomato pieces
1 with juice
1 can (15-1/2 oz) garbanzo beans
1 with juice
1/2 cup uncooked short-grain rice
2 tbsp dried onion flakes
1/4 tsp minced dried garlic(i use a
1 couple of minced cloves)
1/2 tsp dried oregano
1/2 tsp dried sweet basil
1/8 tsp red pepper flakes, or to
1 taste
1 salt and freshly ground
1 pepper to taste

Instructions:

Peel and cut eggplant into 1/2-inch 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
1-1/3 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 <M-FERN1@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

Servings: 1