From an old post of mine..
this can be vegetarian or not, as you wish.
Eggplant and rice
This is from an old Craig Claiborne cookbook, the title of which I have long forgotten.
It's easy, and tastes good.
1 eggplant, about 1 pound (size doesn't matter so much, per osso, age does. Relatively fresh is better, as in not soft and wrinkly)
2 tablespoons of unsalted butter (he says 'or margerine', I'll say 'or olive oil')
1/2 half cup finely chopped onions
1 teaspoon finely minced garlic
freshly ground black pepper to taste
1/2 cup canned crushed tomatoes
1 bay leaf
1/2 teaspoon dried thyme (or a sprig of fresh from garden/osso)
1/8 teaspoon crushed red pepper flakes (more! /osso)
1/2 cup rice (arborio or cannaroli/osso)
1 cup chicken broth(unsalted per craig claiborne)(or vegetable broth/osso)
- Trim off the ends of the eggplant and peel it. Cut the eggplant into 1/2" thick slices. Stack the slices and cut into 1/2 inch strips. Cut the strips into 1/2 " cubes. There should be about 3 1/2 cups.
- Heat the butter in a saucepan (teflon frypan/osso) and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the eggplant and a generous grinding of pepper. Stir, add the tomatoes, bay leaf, thyme, and hot red pepper.
- Cook, stirring, for about three minutes. Add the rice and broth. Cover. Bring to a boil and then let simmer for 20 minutes.
- I add some cut up fresh hot or mild italian sausage if I have one in the freezer (thaw in microwave or in pan hot water). It's good without sausage too.
- Remove bay leaf when the rice dish is done.