1 (1 lb.) eggplant
2 tbsp. butter
1/2 c. finely chopped onion
1 tsp. minced garlic
Salt and freshly ground pepper to taste
1 bay leaf
1 can stewed tomatoes
1/2 tsp. dried thyme
1/2 c. rice
1 c. chicken broth

Peel eggplant and cut into small cubes. Heat the butter and add onion and garlic. Cook until onion is wilted. Add eggplant, salt and pepper; stir. Add the tomatoes, bay leaf, thyme and pepper. Cook, stirring occasionally, about 3 minutes. Add the rice and broth. Add salt to taste. Cover; bring to a boil and let simmer 20 minutes.