Sausage Eggplant Jambalaya - cooking recipe

Ingredients

4 Tbsp. cooking oil
4 eggplants (medium)
1 large onion
1/2 bell pepper
salt and pepper
1 stalk celery
2 cloves garlic
2 1/2 c. uncooked rice
2 1/2 c. water
1/2 lb. fresh pork sausage
1/2 lb. smoked sausage

Preparation

In a large Dutch oven, saute chopped onion, bell pepper, celery and garlic in oil until wilted.
Peel and chop eggplant and add this, plus the sausage (chopped in small pieces) to wilted vegetables.
When eggplant is well smothered, add salt and pepper to taste.
(This should be a peppery dish, so don't spare the seasoning.)
Add rice and water next.
Cover and cook Jambalaya until rice is tender, about 25 to 30 minutes over low heat.