Eggplant Improv

This could happen to you.  You might have one lone star ingredient and not the faintest idea what to do with it.  You might have a great main course with an eggplant starring back at you.  What do you do?

Start simple, OK I have onions, garlic, and a couple carrots.  Get going, maybe this will spark something.  Pull some spices out of the cupboard, ooh, that smells good!  Now the eggplant, what else?  Tomato paste, that works!  It needs something more....ah ha!  Brown rice and beef broth!  Perfect!

So this might be a bit dramatic but sometimes that what it feels like.  That fine line between cooking for fun and just get it to the table!  The crazy thing it can still taste good.

We really enjoyed this side dish.  One of the best parts was there was plenty leftover for dinner the next night!

Eggplant and Brown Rice Pot

1 large onion, diced

3 carrots, peeled and chopped

3 garlic cloves, minced

3 TBS of olive oil

salt and pepper

1 TBS of roasted cumin

1 TBS of paprika

1 TBS of fresh rosemary, finely chopped

1 large eggplant, chopped

3 TBS of tomato paste

1 1/2 cups of beef broth

1 cup of brown rice

In a large oven safe pot with a cover, heat the oil over medium heat.  Add the onions and carrots with a bit of salt and pepper.  Cook for 4-5 minutes and then add the garlic.  Once the onions and carrots have softened, add the cumin, paprika, and rosemary.  Combine well, then stir in the eggplant.  Cook for 5 minutes and then add in the tomato paste.  Be sure to stir this in well.  Add the rice and cook for 1 minute.  Stir in the beef broth and cover.  Place in a 350 degree oven for 60-70 minutes.  Remove from the oven, stir well, and replace the cover.  Serve either warm or room temperature.  Enjoy!