Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 lb mushroom, sliced
• 1 large red bell pepper, seeded and chopped
• 1 small eggplant, unpeeled, cut into 1/2 inch cubes
• 1 (15 ounce) can tomato sauce
• 1 cup chicken broth
• 1 1/2 teaspoons dried thyme leaves
• 1 1/2 cups brown rice

Instructions

1. Prheat oven to 350 degrees.

2. Heat oil in 12 inch fry pan over medium heat. Add onion, cooking til soft, about 7 minutes. Add garlic and cook 1 more minute. Add mushrooms, bell pepper and eggplant. Cook, stirring, until liquid has evaporated, about 5 minutes.

3. In a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. Cover and bake till rice is tender (about 1 hour).