Pesto Eggplant And Rice

Eggplant sauteed with onion, garlic, tomato, bay leaf, and thyme. Seasoned with salt and pepper, mixed with rice and chicken stock, and simmered. Tossed with pesto dressing to complete the dish.

Ingredients -

2 teaspoons Olive Oil
1/2 cup Onions, finely chopped
2 cloves Garlic, minced
1-pound Eggplant, peeled, cut into 1/2-inch cubes
1/2 cup Tomatoes, cooked, finely chopped
1 Bay Leaf
1/2 teaspoon Thyme
1 cup Long Grain Rice
2 cups Chicken Stock
1/4 teaspoon Salt, or to taste
1/4 cup Pesto Dressing

Preparation:

1. Add oil to large skillet. Heat over medium heat.

2. Saute onion and garlic until soft, about 3 minutes.

3. Add eggplant, tomato, bay leaf and thyme to skillet. Stir to combine.

4. Cover skillet and cook 3 minutes.

5. Add rice, chicken stock, salt and pepper. Stir to combine and return to boil.

6. Reduce heat to low, cover and simmer 20 minutes, or until rice absorbs liquid.

7. Remove from heat, keep covered, and set-aside for 5 minutes.

8. Stir in pesto pasta dressing and serve.

Cooking Tip

Eggplant

The skin gets tougher and the eggplant flesh gets more bitter the longer eggplant is left unused. For best results, but eggplants and use them immediately.

Cooking Tip

Long Grain Rice

If you want to experiment, choose your favorite long grain rice as a substitute for plain white rice. If necessary, alter the amount of liquid to make sure there is enough for the rice to absorb.