Recipe for Brown Rice and Eggplant with Cheese Custard 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 lrg Eggplant
1 lrg Onion
2 x Cloves garlic
4 lrg Tomatoes
1 sm Carrot
1 tsp Basil
1/4 tsp Pepper
1/2 tsp Cinnamon
1/4 cup Parsley -- (minced)
1 cup Peas,frozen
2 cup Brown rice,cooked
2 tbl Butter
2 tbl Flour
1/2 cup Milk
1/4 tsp White pepper
1/8 tsp Nutmeg
1 cup Ricotta
2 x Eggs,beaten
Instructions:
Instructions: Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with olive oil. Bake for 15 minutes on lowest oven rack at 400 degrees F. Chop/mince the other vegetables. Saute the onions and garlic, then add the other vegetables, basil,and spices. Set this aside. To assemble: spread rice over the eggplant slices, then spoon the vegetables on
top. Make a custartd with remaining ingredients, Pour this custard over the
casserole and bake in a 350-degree oven for 45 minutes. Let stand awhile before serving.

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