Lentils and Eggplant with Brown Rice

Ingredients

• 3 tbsp sherry (or water or stock)
• 1 med onion, chopped
• 1 clove garlic, chopped
• 1 cup chopped up mushrooms (make ¼ to ½" pieces) -- optional
• 1 med carrot, chopped
• 1 small (~1 lb) eggplant, peeled and cubed
• 1 cup lentils
• 1 cup texmati brown rice (or short-grain)
• 1 8 or 10 oz can tomato sauce
• 2 cup vegetable stock
• 2 cup water
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 2 tbsp chopped parsley to taste or more (up to ⅓ cup)

Procedures

Rice cooker

1. Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine.
2. Let the onion sauté, as you chop and add the garlic, mushrooms, carrot, and eggplant.
3. Give the pot a quick stir as you add each veggie.
4. 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.
5. Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off.
6. Stir in the parsley and serve.

Slow cooker

1. Sauté the veggies lightly, then add everything but parsley to the crockpot.
2. Cook on low if you want to ignore it all day, or 3–4 hours on high.
3. Add parsley and serve.

Stovetop

1. Sauté the veggies, add everything but the parsley, cover and bring to a boil.
2. Reduce heat and simmer about 40–45 minutes, or until liquid is absorbed.
3. Stir in parsley.