4 tbsp. cooking oil
4 eggplants, medium
1 lg. onion
1/2 green pepper
1 stalk celery
2 cloves garlic
2 1/2 c. uncooked rice
2 1/2 c. water
1 lb. smoked sausage

In a large pot, saute chopped onion, green pepper, celery and garlic in oil until wilted. Peel and chop eggplant and add this plus the sausage (chopped in small pieces) to the wilted vegetables. When eggplant is well smothered add salt and pepper to taste. This should be a peppery dish so don't spare the seasonings. Add the rice and water next. Cover and cook jambalaya until rice is tender, about 25 to 30 minutes over low heat. NOTE: Do not use instant rice.