Roasted Eggplant & Pinto Bean over Coconut Almond Brown Rice

It's not easy trying to figure out what to do with eggplant. It seems sometimes items can become limited with what we could do with eggplant. So I created a yummy recipe that seems to go well nicely. It's my Chickpea and Roasted Eggplant over Almond Coconut Brown Rice.  It gives you a sweet taste, with a yummy a satisfying meal that is complete with protein and fiber.

Pinto Beans & Roasted Eggplant Over Almond Coconut Brown Rice

Ingredients

1 cup long grain brown rice
1 cup water
1 cup of vanilla almond milk
2 TSB of Edward & Sons, Organic Shredded Coconut, Unsweetened 
1 Medium Eggplant
1 16oz Can of Organic Pinto Beans

First cut and cube the eggplant and place it on a baking pan to roast @350 degrees for 40 minutes. While eggplant is roasting; place the rice, almond milk, coconut and water in a small pot and bring to boil. Once at a bowl lower the flame to medium and cover for 30-40 minutes, while stirring  the mixture about every ten minutes. Once the eggplant is done, combine with the pinto beans and place on top of rice mixture.