1 c Diced eggplant

1 cn (14-1/4 oz) tomato pieces

With juice 1 cn (15-1/2 oz) garbanzo beans

With juice 1/2 c Uncooked short-grain rice

2 tb Dried onion flakes

1/4 ts Minced dried garlic(I use a

Couple of minced cloves) 1/2 ts Dried oregano

1/2 ts Dried sweet basil

1/8 ts Red pepper flakes, or to

Taste Salt and freshly ground Pepper to taste Peel and cut eggplant into 1/2-inch cubes. Place on a microwavable plate and microwave on high for 2 minutes. Spray the rice cooker container with nonstick spray. Pour juice from tomatoes and garbanzo beans into a measuring cup; add enough water to make 1-1/3 cups liquid. Pour liquid into rice cooker and

add eggplant and all remaining ingredients. Cover and cook until rice cooker turns off, about 20 minutes. Carefully remove cover and spoon vegetable mixture into warm serving bowl. Posted by Mary E Fernquist to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. :Adapted from _The Versatile Rice Cooker_ by Bob

and Coleen Simmons (1 T of oil omitted): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?