1 lb. sausage (smoked or turkey), slice thin
1-2 sm. eggplants, peel
1/2 c. chopped onion
1/2 c. green pepper
2/3 c. uncooked rice
1 c. chicken broth (or 2 bouillon cubes)
1 can tomatoes, drain & chop fine
1/4 tsp. garlic powder
1/2 tsp. salt
(Don't use if bouillon cubes are used)
1 bay leaf

Cook sausage in oven proof skillet until lightly brown. Add cubed eggplant, onions, green pepper, cook until tender crisp. Bring to boil, stir in rice and broth, tomato and seasonings. Bring to a boil, cover. Bake at 350 degrees for 30 minutes or until rice is cooked. Fluff with fork.