This is a Signature Dish of Louisiana. Wonderful dish.

Eggplant Jambalaya

1/4 cup olive oil
1 yellow onion, finely chopped
1 red or yellow pepper, finely chopped
2 celery stalks, finely chopped
1/2 lb. ham cut into 1/2-inch cubes or
1/2 lb. of shrimp, cleaned
3 cloves of garlic, minced
2 large bay leaves
1-1/2 teaspoons minced fresh oregano
1 teaspoon minced fresh thyme
1/4 teaspoon cayenne pepper
1/2 cup green onions, including tops, finely chopped
1 small eggplant (about a half lb.) peeled and cut into 1/2-inch cubes
1 14 ounce can diced tomatoes, with juice
1-1/2 cups chicken or vegetable stock
1 cup uncooked long-grain white rice
Sea salt and ground black pepper

In a deep nonreactive saute pan with a tight fitting lid, warm the oil over medium heat. Add the yellow, bell pepper, celery, and the ham or shrimp, and saute, stirring frequently, until the vegetable are very tender and lightly browned, 10-15 minutes.

Add the garlic, bay leaves, oregano, thyme, and cayenne and cook, stirring, just until the garlic releases its fragrance, about 2 minutes. Add 1/2 cup of the green onions, the eggplant, tomatoes, stock, and rice. Stir well and season with salt and black pepper. Raise the heat to medium high, bring to a boil, and then immediately reduce the heat to low. Stir well, scraping the pan bottom to be sure nothing sticks. Cover tightly and cook, without stirring for 20 minutes. Uncover and check to see if the liquids is absorbed and the rice is tender. If not, recover and cook for a few minutes longer.

Remove the pan from the heat and set aside to let stand, still covered, for 5 minutes. Discard the bay leaves and stir lightly with a fork to fluff before serving. Garnish with the remaining green onions.
Makes 6 servings.
Dot H in Mississippi

http://www.nancyskitchen