- olive oil, onion and garlic (amount to your choosing)
- 1 medium eggplant
- salt and pepper to taste
- 2 cans blackbeans (with jalapeno optional)
- 1 can diced tomatoes (Itallian seasoned optional)
- instant brown rice
In medium skillet, brown onion and garlic in olive oil.
Cut medium size eggplant into 1″ cubes and cook till soft in skillet adding more olive oil as needed (season with salt and pepper as desired).
Add the black beans and tomatoes. Reduce heat to slow, and simmer till thickened.
Serve over 10 minute boil in bag brown rice. (side serving of fresh slice tomatoes/avacado topped with balsamic vinager)