Eggplant Tomato Stew

  • 1 cup brown rice

    • 1 onion, chopped
    • 2 eggplants, chopped
    • salt
    • 4 tomatoes, diced
    • Handful olives, pitted and chopped
    • Handful fresh parsley, chopped
    • juice of half a lemon
    1. Cook the rice by adding it, along with 2 cups of water and a pinch of salt, to a large covered pot and bring to a boil. Turn it down to simmer for 45 min, or until the water is absorbed and the rice is soft.
    2. Heat a pan to medium, add the onion and eggplant and a bit of water. Let them heat for a minute, then sprinkle salt and more water over them and cover. Monitor the pan occasionally to make sure the water doesn’t evaporate, leaving the vegetables to stick to the bottom of the pan. If that happens, add more water.
    3. Chop the tomatoes and olives, and add them to the pot when the eggplant is soft. Add the parsley and lemon juice, stir to combine, and taste for flavor.
    4. Serve the stew over a bed of rice and lettuce.