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Lentils and Eggplant with Brown Rice
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 md Carrot, chopped
1 sm (~1 lb) eggplant, peeled and cubed
1 c Lentils
1 c Texmati brown rice (or short grain)
1 8 or 10 oz can tomato sauce
2 c Vegetable stock
2 c Water
1 ts Dried basil
1 ts Dried oregano
2 ts Chopped parsley to taste or more (up to 1/3 cup)
Sauté the vegetables lightly, then add everything but parsley to the slow cooker. Cook on low if you want to ignore it all day, or 3-4 hours on high. Add parsley and serve.
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