Eggplant And Rice

Name: Eggplant And Rice
Ingredients: 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 tomatoes, 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

11 ingredients

8 steps

Ingredients

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 tomatoes, 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

Directions

1

Heat oil in a heavy saucepan over medium high heat.
2

Saute 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.