Eggplant And Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon virgin olive oil
• 1 teaspoon virgin olive oil
• 3/4 cup onion, finely chopped
• 2 garlic cloves, minced
• 1 small eggplant, peeled and cut into 1/2 inch cubes
• 1/2 tomato, finely chopped
• 1 bay leaf
• 1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced
• 1 cup long grain rice
• 2 cups water or 2 cups chicken stock
• parsley, chopped fine for garnish

Recipe

• 1 heat oil in a heavy saucepan over medium high heat.
• 2 sauté onion and garlic 3-4 minutes or until onion is softened.
• 3 stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
• 4 cover saucepan and simmer 3 minutes.
• 5 stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
• 6 immediately reduce heat to low.
• 7 cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
• 8 for vegetarian do not use chicken stock.