1 c. chicken, boned
3/4 lb. smoked link sausage, thinly sliced
1 (1 lb.) sm. eggplant
1 1/2 c. onion, chopped
1 1/2 green pepper, chopped
2/3 c. rice, uncooked
1 sm. bay leaf
1 c. chicken broth
1 c. tomatoes, drained and chopped
1/4 tsp. garlic powder
1/2 tsp. salt
Black pepper

In oven-proof skillet cook sausage until brown. Add eggplant, onion, chicken, and green pepper; cook until tender crisp. Stir in rice, broth, tomatoes and seasonings.

Bring to a boil; cover and bake at 350 degrees for 30 minutes or until rice is done and liquid is absorbed. Fluff lightly with fork. Remove bay leaf. Serve with green salad.