Eggplant Rodriguez

1 medium eggplant
1 ounce tomato paste
1/2 cup diced onion
1 garlic clove, peeled and diced
1/4 cup diced green bell pepper
1 cilantro branch
1/8 teaspoon oregano ("pinch")
1/4 teaspoon salt ("pinch")
1/8 teaspoon black pepper ("pinch")
1 cup water
2 cups white rice, cooked

Peel and cut eggplant into 1-inch cubes. In a saucepan mix the remaining ingredients (except the rice) with 1/4 cup of the water. Cook over low heat for about 8 minutes. Add the rest of the water and the eggplant, and cover the pan. Cook from 12 - 15 minutes over medium heat. Serve over rice.

Suggestion: Great with salad and garlic bread.

Yield: 4 servings



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