Eggplant And Rice

• 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

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.

virgin olive oil, virgin olive oil, onion, garlic, eggplant, tomatoes, bay leaf, thyme, long grain rice, water, parsley

Taken from www.food.com/recipe/eggplant-and-rice-232134 (may not work)