This crock-pot recipe is healthy and hearty enough for it's own meal.
- 1 medium eggplant, cut into 1/2" cubes
- 1 shallot, chopped
- 1/2 pound white mushrooms, sliced
- 1/4 cup olive oil
- 2 garlic cloves, leave whole
- 1 tsp fresh oregano
- 1 tsp fresh rosemary
- 1/3 cup fresh basil leaves, chopped
- 1 bay leaf
- 1 cup wild rice
- 3 cups water
- Combine all ingredients in the slow-cooker except basil.
- Cover and cook on low for 5 hours or until the rice is tender.
- Stir in the basil and let stand for 5 minutes before serving.
Note: This dish pairs well with pork or lamb. If you want a meatless meal pair with a salad and garlic bread.
"Melanzana" or Italian eggplant is a slightly sweet, tender fruit covered with a shiny skin that ranges in color from classic purple to red, yellow, green, or white, depending on the variety. Like the tomato eggplant is part of the nightshade family. This technically classifies it as a fruit. Italian eggplant is similar in shape to the American eggplant, but smaller and thinner in size. The commonly found varieties of Italian eggplant are the elongated dark dark purple eggplant and the Bianca Oval (a white oval shaped fruit). The most common purple Italian eggplant, referred to simply as "Italian" eggplant, has the pear shape with a dark purple skin covering a white meaty inner flesh. The Bianca Oval has a thin white outer skin that has a light purple shading. The meat of the eggplant is velvety textured and provides a mildly sweet flavor when cooked.