Instructions: Preheat oven to 450. Line a baking sheet with foil, spray it with Pam. Dice eggplant and spray with Pam. Put on baking sheet and roast, stirring as needed, until browned. About 15 minutes. Meanwhile, clean and chop leek. Spray a medium nonstick saucepan with Pam and heat over medium heat. Saute leek until it starts to soften. Stir in garlic, cumin and rice. Saute until garlic is fragrant and rice is toasted. Add water, salt and pepper. Bring to a boil, reduce heat and simmer covered for 40 minutes or until rice is cooked and water is absorbed. Let stand 5 minutes off heat if needed. Stir in eggplant, tomatoes, feta, parsley and basil. Cover and let stand another 5 minutes to heat through and blend flavors. Can be served hot or at room temp.

Leftovers can be turned into a salad. See separate recipe.

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