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Recipe Category: Seafood
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Ingredients
- Serving Size : 1
- 3/4 pound eggplant – peeled and cut in
- 1 cubes
- 1/2 cup onion – chopped
- 3 cloves garlic
- 1 1/4 cups veg. broth ( use chicken flavor)
- 1/2 cup rice
- 1/2 teaspoon thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper or pepper flakes
- 1 cup crushed tomatoes
- pepper to taste
Method
- 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 c overed 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.
Full List of Seafood Recipes
Full List of Eggplant Recipes
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