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Serves: 8

Prep Time: 45 minutes
Meal Occasion: Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: American, Vegetarian, Californian

Ingredients

2	cups UNCLE BEN’S® Natural Whole Grain Brown Rice
1	large tomato chopped
1	can navy beans (15 oz.)
1	can garbanzo beans (15 oz.)
1	cup diced onion
2	tsp. minced garlic
1	cup plain yogurt
1	small eggplant
1/4	tsp. turmeric
1/2	tsp. salt
1/4	tsp. black pepper
1	Tbsp. olive oil

Instructions

1. In a saucepan, sauté the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
2. While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
3. Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
4. Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
5. Bake uncovered in a preheated 350 F oven for about 20 minutes.

Sprinkle with parmesan cheese before baking.

Nutrition Information for one serving

% Daily Value (DV) is based on a 2,000 calorie diet.