Ingredients (use vegan versions):

• 1 large eggplant
• 2 teaspoon olive oil
• 1 cup chopped onions
• 1 cup chopped mushrooms (I prefer Portabella)
• 1 clove garlic, crushed
• 1 tablespoon dried bazil
• pepper to taste
• 1-2 tablespoon soy sauce
• 1 1/2 – 2 cups cooked rice (white and/or brown)
• shredded vegan cheese (soy or rice) approx. 1 cup

Directions:

Peel and cube eggplant into 1/4 inch pieces. Stir fry
eggplant, onions and mushrooms in olive oil along with
spices and soy sauce until tender. (To avoid scorching add
water in small amounts.)

While vegetables are cooking, preheat oven to 350. Lightly
grease a casserole dish.

Remove vegetables from heat and stir in rice (amount will
vary with amount of veges) and 1/2 half the “cheese”.

Spoon mixture into casserole, sprinkle remaining cheese on
top and bake, uncovered, for 30 minutes.

Nutritional info not available.

This recipe is even a hit with non-vegans and those that
profess to disliking eggplant.

Serves: 4-6

Preparation time: approx. 1 hour

Tags: Cheese, Eggplant, Mushroom, Pie, Stir Fry, Vegan, Vegetables