Vegetarian Oven-Baked Brown and Wild Rice with Eggplant

2 cups UNCLE BEN S® Natural Whole Grain Brown Rice

1 cup diced onion

¼ teaspoon black pepper

¼ teaspoon turmeric

4 cups vegetable broth

1 small eggplant

1 cup plain yogurt

1 large tomato, chopped

1 (15 ounce) can navy beans

1 (15 ounce) can garbanzo beans

1 tablespoon olive oil

2 teaspoons minced garlic

½ teaspoon salt

In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.

While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.

Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.

Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.

Bake uncovered in a preheated 350 F oven for about 20 minutes.