Ingredients Jump to Instructions ↓

  1. 3/4 pound eggplant -- peeled and cut in

  2. 1 cubes 1/2 cup onion -- chopped

  3. 3 cloves garlic

  4. 1 1/4 cups veg. broth -- (i use "chicken" -- flavor)

  5. 1/2 cup rice

  6. 1/2 teaspoon thyme

  7. 1 bay leaf

  8. 1/4 teaspoon cayenne pepper or pepper flakes

  9. 1 cup crushed tomatos pepper to taste

Instructions Jump to Ingredients ↑

  1. Preparation : Saute onions and garlic in 1/4 cup of broth until wilted. Add eggplant and pepper 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 broth 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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