Lentils and Eggplant with Brown Rice

Ingredients

 * 3 tbsp sherry (or water or stock)
 * 1 med onion, chopped
 * 1 clove garlic, chopped
 * 1 cup chopped up mushrooms (make ¼ to ½" pieces) -- optional
 * 1 med carrot, chopped
 * 1 small (~1 lb) eggplant, peeled and cubed
 * 1 cup lentils
 * 1 cup texmati brown rice (or short-grain)
 * 1 8 or 10 oz can tomato sauce
 * 2 cup vegetable stock
 * 2 cup water
 * 1 tbsp dried basil
 * 1 tbsp dried oregano
 * 2 tbsp chopped parsley to taste or more (up to ⅓ cup)

Rice cooker

 * 1) Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine.
 * 2) Let the onion sauté, as you chop and add the garlic, mushrooms, carrot, and eggplant.
 * 3) Give the pot a quick stir as you add each veggie.
 * 4) Add water if the vegetables start to stick, let the eggplant cook about a minute or so, then add the lentils, rice, liquids, basil, and oregano.
 * 5) Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off.
 * 6) Stir in the parsley and serve.

Slow cooker

 * 1) Sauté the veggies lightly, then add everything but parsley to the crockpot.
 * 2) Cook on low if you want to ignore it all day, or 3–4 hours on high.
 * 3) Add parsley and serve.

Stovetop

 * 1) Sauté the veggies, add everything but the parsley, cover and bring to a boil.
 * 2) Reduce heat and simmer about 40–45 minutes, or until liquid is absorbed.
 * 3) Stir in parsley.