4cupsof assorted veggiescan be red bell peppers, zucchini, cauliflower, broccoli, etc.
optional: a 15-ounce can of beanseg. pinto beans
Start cooking the rice, according to package directions.
Cut the eggplant and other veggies (but not broccoli or cauliflower) into bite-sized pieces or half-inch cubes. Place on a nonstick cookie sheet. Drizzle with olive oil and some salt. Bake at 400 to 450 degrees, stirring occasionally, until the veggies are getting well-browned and the eggplant looks toasted.