Eggplant And Rice Provencale - cooking recipe

Ingredients

4 tsp. olive oil
2 lb. eggplant, cut in cubes
3 c. chopped onion
1 c. green pepper
2 cloves garlic
1 tsp. thyme
1 bay leaf
3 tomatoes, chopped
1 c. rice (uncooked)
3 3/4 c. chicken broth
1/2 c. grated Parmesan cheese
2 Tbsp. butter

Preparation

Preheat oven to 400\u00b0.
Heat oil in large skillet over high heat.
Add eggplant cubes, stirring constantly.
Add next five ingredients.
Continuing to stir, add tomatoes.
Lower heat and cook until vegetables are tender, about 7 minutes.
Stir in rice and chicken broth.
Season with salt and pepper to taste.
Pour into baking dish.
Sprinkle cheese on top.
Dot with butter. Bake, uncovered, for about 40 minutes.