3 c. chicken broth
1 tsp. salt
1/2 tsp. basil
1/2 tsp. thyme
1 c. uncooked brown rice
1 lg. tomato, cubed
2 c. shredded Swiss cheese
1 c. fresh mushrooms
1/2 c. chopped onion
1 garlic clove crushed
1 c. sliced zucchini
1/2 c. chopped green pepper
2 tbsp. salad oil
1 1/2 c. diced eggplant

Heat broth to boiling. Add spices and rice. Reduce heat to low. Cook, covered, until liquid is absorbed, about 45 minutes.

In skillet, heat oil. Add eggplant, onions and garlic, saute 5 minutes until tender.

Grease 2 quart casserole. Preheat oven to 350 degrees. Mix all vegetables, onions and garlic with rice. Spoon 1/2 rice-vegetable mixture into casserole. Sprinkle on all but 2 tablespoons cheese. Top with remaining mixture. Sprinkle on rest of cheese. Bake uncovered about 35 minutes or until thoroughly heated. Serves 6.