Fatfree Eggplant and Tomatoes

Course : Eggplant
Serves: 4 - 6
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3/4 pound eggplant -- peeled and cut in 1 inch cubes
1/2 cup onion -- chopped
3 cloves garlic
1 1/4 cups chicken broth
1/2 cup rice
1/2 teaspoon thyme
1 piece bay leaf
1/4 teaspoon cayenne pepper or pepper flakes
1 cup crushed tomatos
1 teaspoon pepper to taste

Preparation / Directions:

Saute onions and garlic in 1/4 cup of broth until wilted. Add eggplant and pepper and mix. Cook for about 5 minutes. Add the rest of the ingredients and cook covered 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.

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