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. |
