2 lg. eggplants, diced
3 c. chopped onion
1 diced green pepper
1/4 c. olive oil
1/2 tsp. thyme
2 cloves minced garlic
3 chopped tomatoes
1 c. uncooked rice
3 1/4 c. chicken stock
1/2 c. Parmesan cheese
2 tbsp. butter
1 bay leaf

Brown eggplant in olive oil. Add chopped peppers, onion, seasonings and tomato and stir until liquid has evaporated. Stir in rice and chicken broth. Simmer covered until rice is tender. Remove bay leaf. Top with melted butter and cheese. Brown under the broiler.