This one looks like it would be served in a fancy restaurant Believe me, its easy to make and full of flavor.
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
sea salt and black pepper
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.
Choosing healthy living over dying