Harvest Medley

1. 1

   Peel and cut eggplant into 1/2-inch cubes.

2. 2

   Place on a microwavable plate and microwave on high for 2 minutes.

3. 3

   Spray the rice cooker container with nonstick spray.

4. 4

   Pour juice from tomatoes and garbanzo beans into a measuring cup; add enough water to make 113 cups liquid.

5. 5

   Pour liquid into rice cooker and add eggplant and all remaining ingredients.

6. 6

   Cover and cook until rice cooker turns off, about 20 minutes.

7. 7

   Carefully remove cover and spoon vegetable mixture into warm serving bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.