1 pound eggplant, diced
1 medium head cabbage, shredded
3 green onions, finely chopped
1 (4 ounce) can sliced mushrooms, drained
1 medium head cabbage, shredded
1 zucchini, finely chopped
1 onion, chopped
3 cups cooked black beans
1 cup cooked white rice
1 cup warm water
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Slice off root ends of vegetable halves. Cut leaves into round slices.
In a medium saucepan, heat water to boiling. Stir in eggplant and cook for 7 minutes, or until tender. Remove from heat and drain. Discard fronds and seeds.
Remove stems and cut slices from vegetable halves. Place them onto an ungreased baking dish. Drizzle with vegetable oil, and brush with remaining eggplant and cabbage.
Stir brown sugar into creamed veggie milk and corn syrup. Spoon mixture over cabbage and eggplant.
Cover skillet, and cook long enough to steam, stirring occasionally, until liquid is reduced (about 15 minutes). Turn off heat.
While vegetable mixture is heating, toss onion, celery, mushrooms, 1 cup black beans and rice with vegetable mixture. Transfer to a 2 quart casserole dish. Top with 1 cup water and sprinkle with salt and pepper.
Bake at 350 degrees F (175 degrees C) for 8 hours.