Eggplant Jambalaya Recipe

Directions:

1. In a deep nonreactive saute' pan with a tight-fitting lid, warm the oil over medium heat. Add the yellow onion, bell pepper, celery and the ham, if you are using, and saute' stirring frequently, until the vegetables are very tender and lightly browned, about 10-15 minutes.
2. Add the garlic, bay leaves, oregano, thyme, cayenne and cook, stirring, just until the garlic releases its fragrance, about 2 minutes. Stir well and season with salt and pepper. Raise the heat to medium-high, bring to a boil, and then immediately reduce the heat to low. Stir well, scraping the pan bottom to be sure nothing sticks. Cover tightly and cook, without stirring, for 20 minutes. (Don't cheat and take a peak under that lid any sooner than 20 minutes, smile) After 20 minutes has passed you can uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes longer.
3. Remove the pan from the heat and set aside to let stand, still covered, for 5 minutes. Discard the bay leaves and stir lightly with a fork to fluff before serving. Garnish with the remaining green onions.
4. Note: The picutre shown is not my picture, but it is a picture from the recipe book. I will submit my own picture soon. :o)