Lentils and Eggplant with Brown Rice

Ingredients

• sherry (or water or stock)
  3 tbsp
• med onion

  chopped
  1 unit
• garlic

  chopped
  1 clove
• chopped up mushrooms (make ¼ to ½" pieces) -- optional
  1 cup
• med carrot

  chopped
  1 unit
• (~1 lb) eggplant

  peeled and cubed
  1 small
• lentils
  1 cup
• texmati brown rice (or short-grain)
  1 cup
• or 10 oz can tomato sauce
  1 8 unit
• vegetable stock
  2 cup
• water
  2 cup
• dried basil
  1 tbsp
• dried oregano
  1 tbsp
• chopped parsley to taste or more (up to ⅓ cup)
  2 tbsp