1 eggplant, about 1 lb.
1 clove garlic, minced
1/2 c. crushed can tomatoes
1/2 tsp. thyme
1/2 c. raw rice
2 tbsp. butter
1/4 tsp. pepper
1 bay leaf
1/8 tsp. red pepper
1 c. chicken broth

Trim off ends of eggplant and pare. Cut into slices. Stack the slices, then cut in strips. Then cut the strips into cubes. Heat butter in saucepan, add onion and garlic. Cook stirring until onion is tender. Stir in eggplant and pepper. Add tomatoes, bay leaf, thyme, and red pepper. Cook stirring occasionally about 3 minutes. Add rice and broth; cover. Bring to boiling and lower heat. Simmer for 20 minutes.