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Name: Fit in Your Pants, Eggplants
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Cayenne pepper or pepper Flakes; 1 c tomatoes Crushed; 1/2 c Rice; 3/4 lb Eggplant peeled and cut in 1*inch cubes; 3 Garlic; 1 1/4 c Veg. broth (I use "chicken" Flavor); 1 Bay leaf; Black Pepper to taste; 1/2 c Onion chopped; 1/2 ts Thyme

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INGREDIENTS

1/4 ts Cayenne pepper ; or pepper Flakes
1 c tomatoes ; Crushed
1/2 c Rice
3/4 lb Eggplant ; peeled and cut in 1*inch cubes
3 Garlic
1 1/4 c Veg. broth ; (I use "chicken" Flavor)
1 Bay leaf
Black Pepper ; to taste
1/2 c Onion ; chopped
1/2 ts Thyme

Servings

INSTRUCTIONS

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. 1.80a

NOTES

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Fit in Your Pants, Eggplants

1/4 ts Cayenne pepper or pepper Flakes
1 c tomatoes Crushed
1/2 c Rice
3/4 lb Eggplant peeled and cut in 1*inch cubes
3 Garlic
1 1/4 c Veg. broth (I use "chicken" Flavor)
1 Bay leaf
 Black Pepper to taste
1/2 c Onion chopped
1/2 ts Thyme

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.    1.80a

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Nutrition

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Serving Size: 1 Serving (933g)
Recipe Makes: 1

Calories: 495
Calories from Fat: 15 (3%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 1199.9mg		41 %
Potassium 1350.4mg		36 %
Total Carbohydrate 111.2g		33 %
	Dietary Fiber 17.1g	68 %
	Sugars, other 94.2g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 495

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