Harvest Medley

• 1 cup eggplant diced
• 1 can tomatoes cut up
• 1 can chickpeas (garbanzo beans)
• 1/2 cup rice
• 2 tablespoons onion flakes dried
• 1/2 teaspoon oregano dried
• 1/2 teaspoon basil
• 18 teaspoon red pepper flakes

1. Peel and cut eggplant into 1/2-inch cubes.
2. Place on a microwavable plate and microwave on high for 2 minutes.
3. Spray the rice cooker container with nonstick spray.
4. Pour juice from tomatoes and garbanzo beans into a measuring cup; add enough water to make 113 cups liquid.
5. Pour liquid into rice cooker and add eggplant and all remaining ingredients.
6. Cover and cook until rice cooker turns off, about 20 minutes.
7. Carefully remove cover and spoon vegetable mixture into warm serving bowl.

eggplant diced, tomatoes, chickpeas, rice, onion, oregano, basil, red pepper

Taken from recipeland.com/recipe/v/harvest-medley-44634 (may not work)