| 1 | Saute onions and garlic in ?cup of broth until wilted. |
| 2 | Add eggplant and pep per and mix. |
| 3 | Cook for about 5 minutes. |
| 4 | Add the rest of the ingredients and cook c overed until the rice is done (stir occasionally). |
| 5 | Remove the bay leaf. |
| 6 | This recipe really holds in the heat so let it cool in the pan for a while. |
| 7 | Enjoy *note: some types of rice require different water/rice ratios. |
| 8 | Adjust the bro th and rice quantities accordingly. |
| 9 | You may need to add a little more broth or water during the cooking process. |
| 10 | I think the eggplant soaks some of it up |
