1/2 cup oil
1/4 cus Better Batter Gluten Free Flo, or a really good cup-for-cup gf flourur
1/3 c celery, minced
1 clove garlic, minced or crushed
2 tsp salt
1 tsp pepper
1/8 tsp cayenne pepper
4 1/2 c vegetable stock
2 c long grained rice
Cook the rice in the stock.
IN a large pot, heat the oil and simmer the flour in it till the flour thickens. Add the onions and saute for several minutes. Add the eggplant pate and saute for several minutes. Add the celery, parsley, and garlic and saute for a minute or two, then add the salt, pepper, and cayenne and cook for another 3 minutes. Mix the cooked eggplant mixture into the cooked rice. Put in a 350 degree oven and allow flavours to meld for 20 minutes, then serve warm.
Optional, add 2 cans of GF chile beans for a full meal.