4:42 PM 2/22/98

Sausage and Eggplant Jambalaya

1 pound good sausage
1 large onion, finely chopped
1 bell pepper, finely chopped
3 ribs celery, finely chopped
1 1/2 cups uncooked rice
3 cups chicken or beef stock or water [I used beef stock]
4 cloves garlic, minced
couple of dashes of pepper sauce [I used Tabasco]
2 bay leaves
1/2 teaspoon powdered thyme [I didn't feel like powdering the thyme so I 
  just used whole leaf dried thyme]
1/2 teaspoon chili powder [I wondered if he meant chili powder, the 
  blend of chile and other herbs and spices, or if he meant powdered hot 
  pepper, like cayenne.  I went with chili powder, the spice blend.]
salt and pepper to taste
2 medium-sized eggplants , peeled and cut into 1/2-inch cubes [I used 
  globe eggplants and not Japanese]
6 green onions, finely chopped

In a heavy pot, fry the sausage after slicing it into rounds about 1/4 
inch thick.  [The sausages I used did not have enough fat to render any 
fat in the pan.  I added a little vegetable oil to the pan while I was 
frying the sausage.]  Stir frequently, and when lightly browned remove 
the sausage and reserve.  Pour off all but about 1/4 cup of the fat and 
add the onions, bell pepper, and celery.  Cook until the vegetables are 
soft.  Add the rice and mix well until the grains are evenly coated.  
Add the stock or water, the garlic, pepper sauce, bay leaves, thyme, 
chili powder, and salt and pepper, and bring to a boil.  Add the sausage 
and the cubed eggplant and lower the heat.  Partially cover the pot and 
cook over low heat for about 45 minutes.  Toward the end of the cooking 
procedure the rice should absorb most of the liquid.  If it becomes too 
dry a little liquid may be added, a few tablespoons at a time.  When 
almost cooked, stir in the green onions and mix well.  Serve when hot.  
This should serve four.