Eggplant Rice Dressing- Cajun

• 2 2 lbs chicken or 2 lbs beef
• 1 large eggplant, peeled and chopped
• 1 onion, chopped
• 2 bell peppers, chopped
• 4 large garlic cloves, minced
• 1/2 cup green onion, chopped
• 2 cups chicken broth (or 1 can plus a little water)
• 1 teaspoon cayenne pepper, adjust to taste
• 1 tablespoon season salt, to taste (I use Tony Cachere's which is spicier but you can use Season All which has no heat or cayenne)
• 3 cups brown rice, cooked (measured after it's cooked) or 3 cups white rice, if preferred

1. Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
2. Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
3. Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
4. Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!

chicken, eggplant, onion, bell peppers, garlic, green onion, chicken broth, cayenne pepper, season salt, brown rice

Taken from www.food.com/recipe/eggplant-rice-dressing-cajun-319843 (may not work)