Ingredients

• 2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice
• 1 cup diced onion
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 4 cups vegetable broth
• 1 small eggplant
• 1 cup plain yogurt
• 1 large tomato, chopped
• 1 (15 ounce) can navy beans
• 1 (15 ounce) can garbanzo beans
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon salt

Instructions

1. In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
2. While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
3. Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
4. Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
5. Bake uncovered in a preheated 350 F oven for about 20 minutes.