Lentils and Eggplant with Brown Rice

• 3 tablespoons sherry
• 1 medium onions chopped
• 1 clove garlic chopped
• 1 cup mushrooms chopped
• 1 medium carrots chopped
• 1 small eggplant peeled, chopped
• 1 cup lentils
• 1 cup texmati rice
• 10 ounces tomato sauce
• 2 cups vegetable stock
• 2 cups water
• 1 teaspoon basil dried
• 1 teaspoon oregano dried
• 2 teaspoons parsley leaves chopped

1. Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine.
2. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant.
3. Give the pot a quick stir as you add each vegie.
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 oregano.
5. Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off.
6. Stir in the parsley and serve.

sherry, onions, garlic, mushrooms, carrots, eggplant, lentils, texmati rice, tomato sauce, vegetable stock, water, basil, oregano, parsley

Taken from recipeland.com/recipe/v/lentils-eggplant-brown-rice-41715 (may not work)