Eggplant with Roasted Red Pepper, Mushroom, and Pine Nuts over Basil Coconut Rice

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This one looks like it would be served in a fancy restaurant :)  Believe me, its easy to make and full of flavor.

Ingredients

1 eggplant (2 slices per serving)
1 red pepper, roasted (or jarred red pepper strips)
mushrooms (2 per serving)
2 cups cooked brown rice
1/2 to 3/4 cup coconut milk
fresh basil leaves
3-4 garlic cloves
1/2 jalapeno, diced
2-3 Tablespoons pine nuts
olive oil
sea salt and black pepper

Directions

Cook rice according to package directions.  Let sit a few minutes and then stir in coconut milk and let sit 5 to 10 more minutes until absorbed.  Add chopped basil to rice.

Saute garlic and jalapeno pepper in olive oil for 2 to 3 minutes.  Set aside.  Lightly salt and pepper the eggplant slices and cook them with the pepper slices and mushrooms with a little more olive oil until brown.  Add garlic and jalapeno back to pan and heat.

Put rice on a plate and layer the pepper, eggplant, and mushrooms.  Sprinkle pine nuts on and top with a whole basil leaf.

Enjoy!

-Kristen
Choosing healthy living over dying :)

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