I was inspired to create this dish by something I read about a restaurant featured on Diners, Drive-ins, and Dives.  The owner of the Fly Trap said her favorite dish was fried brown rice with roasted peppers and eggplant with mushrooms and other vegetables.  I saw several eggplant from the garden in my produce drawer along with a pile of Spanish Spice peppers and thought I would make my version of what she described.  It turned out really well, a very satisfying, almost “meaty” dish with the mushrooms and roasted eggplant.  I don’t eat a lot of meat anymore so I’m always looking for main dishes that taste great without meat and this is a good one.

 
 

Roasted Eggplant and Mushroom Rice
 

3 cup cooked brown rice (I use Massa Organics)
3 small Japanese eggplants or 1 medium regular eggplant, chopped into 1/2 inch pieces
2 Spanish Spice peppers (or mild jalapeno peppers), minced
8 ounces mushrooms (cremini, shiitake, oyster or mixture of all three)
1 large carrot, diced and cooked for 1 minute with a splash of water in the microwave
1/4 cup sugar snap peas (or small frozen peas)
1 cup baby spinach (optional)
1/4 cup minced scallions
1 T low sodium soy sauce
Sambal Oleek or Sriracha, to taste
2 eggs, lightly scrambled or over easy
Canola oil
 
Preheat oven to 375 degrees (convect roast if possible).  Place diced eggplant and peppers on a large sheet pan.  Add 1 tablespoon canola oil and mix well.  Sprinkle with sea salt and freshly ground pepper.  Roast for 20 minutes.  Add light coating of oil to a large skillet over medium high heat and saute mushrooms for approximately 10 minutes.  Add eggplant, peppers, carrot, rice, peas, and soy sauce.  Cook for several minutes until the rice is hot and browned in places.  Add spinach and stir.  Remove from heat.  Serve with Sambal Oleek or Sriracha.  If desired, add a fried egg or mix in scrambled eggs. Sprinkle with scallions.