Vegetables As A Main Dish With Brown Rice
|Seasoning mix||To Taste|
|Sweet paprika||2 Teaspoon|
|Onion powder||1 1⁄2 Teaspoon|
|Dried basil leaves||1 1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Dill weed||1 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Dried savory leaves||1⁄2 Teaspoon|
|Apple juice||1⁄2 Cup (8 tbs)|
|Chopped onions||2 Cup (32 tbs)|
|Chopped green bell peppers||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Defatted chicken stock||2 Cup (32 tbs)|
|Minced fresh garlic||1 Teaspoon|
|Peeled diced tomatoes/2 cans, 14 1/2 ounce each, diced tomatoes||4 Cup (64 tbs) (10 Whole)|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Zucchini/Use medium sized ones||1 Cup (16 tbs), diced|
|Yellow squash/Use medium sized ones||1 Cup (16 tbs), diced|
Combine the seasoning mix ingredients in a small bowl.
Peel the eggplant and slice it into quarters lengthwise.
Sprinkle all surfaces of the eggplant with 4 teaspoons of the seasoning mix.
Preheat a heavy 12-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Cook the seasoned eggplant in the skillet until browned, about 2 minutes on each side.
Add the apple juice and cook for about 6 minutes, turning occasionally, until the surfaces of the eggplant are sticky and caramelized.
Remove the eggplant and set it aside.
Combine the onions, bell peppers, celery, and 1 tablespoon of the seasoning mix in the skillet, and cook, stirring once or twice, until a crust forms on the bottom of the skillet, about 12 minutes.
Add 1 cup of the stock and scrape the bottom of the skillet to clear it of all brown bits.
Add the garlic and cook until the vegetables are evenly browned and sweet-tasting, about 5 minutes.
When the liquid has evaporated and a new crust has formed, add the tomatoes and scrape the bottom of the skillet to clear it.
Add the bay leaves, mushrooms, zucchini, yellow squash, and the remaining seasoning mix and stock.
Mix together, then return the eggplant to the skillet, submerging it completely in the sauce.
Reduce the heat to medium and simmer until the eggplant is tender, about 12 to 15 minutes.