Eggplant And Rice - cooking recipe

Ingredients

1 tablespoon virgin olive oil
1 teaspoon virgin olive oil
3/4 cup onion, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and cut into 1/2 inch cubes
1/2 tomatoes, finely chopped
1 bay leaf
1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced
1 cup long grain rice
2 cups water or 2 cups chicken stock
parsley, chopped fine for garnish

Preparation

Heat oil in a heavy saucepan over medium high heat.
Saute onion and garlic 3-4 minutes or until onion is softened.
Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
Cover saucepan and simmer 3 minutes.
Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
Immediately reduce heat to low.
Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
For vegetarian do not use Chicken stock.