2 tbsp. olive or vegetable oil	2 cups diced eggplant	� cup chopped onion
2 cups uncooked instant brown rice	� cup chopped green bell pepper	1 med. zucchini, sliced
� tsp. salt	1/8 tsp. pepper	1� cups water
1 med. tomato, chopped	1 tbsp. chopped fresh basil	1 tbsp. chopped fresh oregano
1 cup crumbled feta cheese

1. Heat oil in large skillet over medium heat until hot. Add eggplant and onion; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
2. Add rice, bell pepper, zucchini, salt, pepper and water; mix well. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 5 minutes.
3. Add tomato, basil, oregano and cheese; stir gently to mix. Remove from heat. Cover; let stand 5 minutes.

Ingredient substitution:
Dried basil and oregano can be used in place of the fresh herbs. Use 1 teaspoon each of the dried herbs.

Make ahead tip:
Prepare vegetables several hours ahead. Cover and refrigerate until ready to cook.

Serving suggestion:
Serve this brown rice skillet meal with breadsticks. Peach cobbler makes a nice dessert.

Serving size: 1� cups
Calories: 350
Calories from fat: 140
Dietary exchanges: 2� starch, 1 vegetable, 3 fat OR 2� carbohydrate, 1 vegetable, 3 fat