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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Eggplant Jambalaya Recipe

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This recipe for Eggplant Jambalaya is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 eggplant, cubed about 5 cups
1/3 cup chopped celery
1 cup chopped onion
1/4 cup chopped parsley
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
1 tbsp chopped garlic
1 tbsp Worcestershire sauce
1/2 tsp cayenne pepper
1 cup tomato sauce
1/2 cup white wine
1 1/2 tsp salt
water to barely cover
1 1/2 cups rice
Directions:
Directions:
In a large pot put all the ingredients except the eggplant and rice and bring to a boil. Add the rice and eggplant, cover and simmer for 1/2 hour or so until done. the amount of veggies can vary a bit. Adjust for your taste.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I use a whole onion, a stalk of celery etc. Milt thinks it needs more spice. I don't. This is a great no fat, no meat dish.

 

 

 

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