Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.
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