Lentils & Eggplant with Brown Rice

Directions

1. 1

   3 tb Sherry (or water or stock) 1 md Onion, chopped 1 Clove garlic, chopped 1 c Chopped up mushrooms (make 1/4 to 1/2" pieces) -- optional 1

2. 2

   Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant

3. 3

   Give the pot a quick stir as you add each vegie

4. 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 oreg

5. 5

   Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off

6. 6

   Stir in the parsley and serve

7. 7

   Slow Cooker: Saute the vegies lightly, then add everything but parsley to the crockpot

8. 8

   Cook on low if you want to ignore it all day, or 3-4 hours on high