Sauté the thinly sliced onion, 4 crushed garlic clovers, 1/2~1 crumbled Beyond-meat Burger & 1/2 cup of water in Pot #1, cover & heat up on medium-high for a few minutes then add 1~2 round cuts sliced tomatoes then add from Pot#2 the softened Eggplants from •Pot#2 Partially peel thin skin of the two Eggplants, then cut them in about 1 inch thick x 3~5inch long • In Pan#2, bring 1cup of water to boil, then add the cut Eggplants in it, place the cover & let simmer in low medium heat, flip sides after a few minutes or until all pieces softened then add to Pan #1

Add the 2~3 tablespoon tomato paste/ salsa, finely chopped parsley, 1 teaspoonful salt, 1/4 teaspoon Turmeric, 1/6 teaspoon or a sprinkle of Black-pepper( to make turmeric must effective), add 1/4 teaspoon Lemon Salt/or 1/2 Lemon juice to taste

Pan #3 wash 1 cup of rice, then add 3 cups of water & 1/2~1 teaspoon of Vegetal=Veggie base powder, cover the Pan & jet it all come to a boil, then lower to medium heat until almost all cooked,then add the 1/2 cup of frozen veggies, cover for a few minutes then serve w/the Mediterranean Eggplant Oilless Delight????????????????Bon appétit????????????