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Recipe submitted by vmh@intellicorp.com

Eggplant and Tomatoes over Rice Noodles

Ingredients (use vegan versions):

    1 Eggplant (cubed to 1/4 - 1/2 inch cubes)
    1

    can tomatoes

    (either use whole and chop, of buy chopped)
    1/2 package of rice noodles (glass noodles) - precooked
    Salt (optional)

Directions:

In microwave container, layer eggplant, salt, tomatoes, and rice noodles in that order. Microwave high until eggplant is to taste - it takes me 10 minutes on high. Mix everything and enjoy.

Variation: Use sticky rice instead of the noodles.

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My family reeally liked this recipe.  It has a lot of variety in texture and looks appealing.  Its deffinately low fat and healthy because it is made with fresh eggplant.

Archived comment by: ginny

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no offense to anyone here, but this recipe was just plain awful.  my fiance and i hate to waste food, but even he couldnt stand to eat this.

Archived comment by: elizabethlynn

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We have a slight variation on this that may work for Elizabeth.  I sauteed eggplant (cubed) in veggie oil with a bit of salt, some fresh onion and fresh garlic.  About 12 minutes, not too high or it will burn.  Add to any kind of pasta you like, and add just a touch of tomato sauce, about 3 tablespoons.  Its terrific!

Archived comment by: elisasophia

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