Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Eggplant - peeled and cut in

  2. 1 Cubes 1/2 cup 31g / 1.1oz Onion - chopped

  3. 3 Garlic

  4. 1 1/4 cups 296ml Veg. Broth - (i use "chicken" Flavor)

  5. 1/2 cup 80g / 2.8oz Rice

  6. 1/2 teaspoon 2 1/2ml Thyme

  7. 1 Bay leaf

  8. 1/4 teaspoon 1 1/3ml Cayenne pepper or pepper Flakes

  9. 1 cup 62g / 2 1/5oz Crushed tomatoes Pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Saute onions and garlic in 1/4 cup of broth until wilted. Add eggplant and pep per and mix. Cook for about 5 minutes. Add the rest of the ingredients and cook covered until the rice is done (stir occasionally). Remove the bay leaf. This recipe really holds in the heat so let it cool in the pan for a while. *Note: Some types of rice require different water/rice ratios. Adjust the bro th and rice quantities accordingly. You may need to add a little more broth or water during the cooking process. I think the eggplant soaks some of it up.


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