Crockpot Lentils and Eggplant with Brown Rice

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Crockpot Lentils and Eggplant with Brown Rice

 

3 tbsps. sherry or water or stock

1 medium onion, chopped

3 cloves garlic, chopped

1 cup chopped up mushrooms, make 1/4 to 1/2 " pieces, optional

1 medium carrot, chopped

1  1 lb. eggplant, peeled and cubed

1 cup brown lentils

1 cup brown rice or short grain

1 8 or 10 oz. can tomato sauce

2 cups vegetable stock

2 cups water

1 tsp. dried basil

1 tsp. dried oregano

2 tsps. chopped parsley to taste or more

 

Sauté the vegetables lightly, then add everything but parsley to the slow

cooker. Cook on low if you want to ignore it all day, or 3 to 4 hours on high.

Add parsley and serve.