Lentils and Eggplant with Brown Rice

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== 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)
== Directions ==
=== Rice cooker ===
# Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine.
# Let the onion sauté, as you chop and add the garlic, mushrooms, carrot, and eggplant.
# Give the pot a quick stir as you add each veggie.
# 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.
# Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off.
# Stir in the parsley and serve.
=== Slow cooker ===
# Sauté the veggies lightly, then add everything but parsley to the crockpot.
# Cook on low if you want to ignore it all day, or 3–4 hours on high.
# Add parsley and serve.
=== Stovetop ===
# Sauté the veggies, add everything but the parsley, cover and bring to a boil.
# Reduce heat and simmer about 40–45 minutes, or until liquid is absorbed.
# Stir in parsley.
Category:Better Digestion Recipes
Category:Brown rice Recipes
Category:Mushroom Recipes
Category:Eggplant Recipes
Category:Lentil Recipes
Category:Sherry Recipes
Category:Carrot Recipes