Eggplant Jambalaya

• 2 teaspoons olive oil
• 1/2 cup
• 2 cloves garlic, minced
• 1/2 cup fresh tomatoes finely chopped
• Bay leaf
• 1/4 cup chopped fresh basil
• 1/2 teaspoon chopped fresh thyme
• 1 cup long grain rice, uncooked
• 2 cups chicken stock
• 1/4 teaspoon salt, or to taste
• 10-ounces of sliced turkey kielbasa

1. 1) Add oil to large skillet. Heat over medium heat.
2. 2) Saute onion and garlic until soft, about 3 minutes.
3. 3) Add eggplant, tomato, bay leaf and thyme to skillet. Stir to combine.
4. 4) Cover skillet and cook 3 minutes.
5. 5) Add rice, chicken stock, salt and pepper. Stir to combine and return to boil.
6. 6) Reduce heat to low, cover and simmer 15 minutes or until rice absorbs liquid.
7. 7) Stir in kielbasa slices, cook 5 minutes or until meat is heated through.
8. 8) Remove from heat, keep covered, and set-aside for 5 minutes.

olive oil, garlic, tomatoes, bay leaf, fresh basil, thyme, long grain rice, chicken stock, salt, turkey kielbasa

Taken from www.epicurious.com/recipes/member/views/eggplant-jambalaya-52453341 (may not work)