INGREDIENTS

   * 1 medium eggplant, skinned and cut into ½ inch dices
   * 1 large yellow bell pepper
   * 1 large red bell pepper
   * 8 mushrooms
   * 1 small zucchini, cut into ¼ inch dices
   * 1 1/2 cups raw wild rice
   * 1/2 cup olive oil
   * 1 tablespoon pine nuts
   * 1/4 cup golden raisins
   * 1 garlic clove, minced
   * Salt to taste

DIRECTIONS

• Season diced eggplant with salt. Reserve. After half hour, use cold water for rinsing the eggplants. Pat dry with paper towels.
• Discard the seeds from peppers then cut the latter into thin strips. Cut the zucchini into dice and slice the mushrooms.
• Prepare to cook the rice following the instructions set on its packaging. 
• Put oil in a frying pan and heat. Sauté garlic and add eggplant, cooking for about 3 minutes per side. Add peppers and zucchini. Stir often while cooking over low heat for 3 minutes. Add the golden raisins, pine nuts and mushrooms. Mix well and cook until mushrooms are warm.
• Top rice with the mixture and serve.
• Makes 4 servings.