Vegetables as a Main Dish with Brown Rice

 
This is one of the first recipes developed for "A Fork in the Road" and being a "veggie freak" it was among the first I tried. Love all the colors in it.

2 tsp salt
2 tsp sweet paprika
1 ½ tsps onion powder
1 ½ tsps sweet basil leaves (dried)
1 tsp garlic powder                        

1 tsp garlic (minced)
1 tsp dillweed     
½ white pepper                   
½ ground nutmeg             
¼ black pepper                   
¼ tsp savory leaves (dried)
1 tsp dry mustard            
1 tsp thyme leaves (dried

1 eggplant
½ cup apple juice
2 cups onions (chopped)
1 ½ green bell pepper (chopped)
1 cup celery (chopped)
2 cups defatted chicken stock
4 cups fresh tomatos (peeled) or 2 14½ oz cans diced
3 bay leaves
3 cups fresh mushrooms
1 cup each zucchini and yellow squash (diced)
Combine seasoning ingredients in a small bowl. Peel eggplant and slice lengthwise sprinkle with ¼ the seasoning mix. Preheat a 2inch heavy skillet (non stick 5 min.) Cook eggplant until brown (2 min.) add apple juice and cook turning occasionally till eggplant is stick and caramelized. (6 min or so set aside)
 
Combine onions, peppers, celery with 1tbl seasoning til crust forms (12 min) add 1 cup of stock scraping the skillet to get all the brown bits. Add garlic and continuing to cook til evenly browned an sweet tasting. (5 min) When the liquid has evaporated and a new crust has formed add tomatos add remaining seasoning, bay leaves along with rest of the veggies. Reduce heat to medium simmering til eggplant is tender. (12-15 min) Serve over brown rice