"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

EGGPLANT AND RICE Recipe

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This recipe for EGGPLANT AND RICE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Thompson
Added: Friday, May 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 whole eggplant
1 can corn
1 can tomatoes or fresh tomato
1 medium onion cut up
1 1/2 cups rice
Soy Sauce
Garlic Powder
Black Pepper

Directions:
Directions:
Spray the bottom of a frying pan with Pam.
Saute the onion, then add tomatoes and soften. Add eggplant and soften. Add can of corn (drained). Sprinkle garlic powder and black pepper in the mix. Sprinkle with soy sauce desired to taste.

Mix well. Then reduce to low heat and simmer about 30 mins. Pour over rice.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
40 mins.
Personal Notes:
Personal Notes:
Kathy says, "I love it and it's good for you! Serve it with a green salad and bread. No meat is necessary and it is very filling."

 

 

 

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