1 eggplant (1 lb.)
1 med. onion, finely chopped (1/2 c.)
1 clove garlic, minced
1/2 c. crushed tomatoes
1/2 tsp. leaf thyme, crumbled
1/8 tsp. crushed hot red pepper flakes
1/2 c. raw rice
1 c. rich, unsalted chicken broth
2 tbsp. unsalted butter
1/4 tsp. pepper
1 bay leaf

Trim off end of eggplant. Cut into 1/2 inch thick slices. Stack the slices and cut them into 1/2 inch strips. Cut the strips into 1/2 inch cubes (approximately 3 1/2 cups).

Heat the butter in saucepan and add onion and garlic. Cook, stirring, until onion is tender, about 3 minutes. Stir in eggplant and pepper. Add the tomatoes, bay leaf, thyme and red pepper flakes.

Cook, stirring occasionally about 3 minutes. Add rice and broth; cover, bring to boil; lower heat, simmer 20 minutes.