Eggplant and Rice Recipe

Preheat oven to 400 degrees F.

Trim the ends off eggplants (leave the peel on). Slice and then cube eggplant (1-inch cubes) Heat the oil in a large heavy skilled and add the eggplants. Cook over a high flame, stirring and turning occasionally (should be lightly browned). Add the onion, green pepper, garlic, thyme, and bay leaf; stir to mix together. Add the tomatoes; stir and reduce the heat. Simmer for 5 minutes or until most of the liquid is gone. The mixture should be thick and stew like (this is important for final results) Mix in the rice, walnuts and broth. Season with salt and pepper to taste. Transfer mixture to a greased baking dish and sprinkle with the parmesan and dot with the butter. Bake uncovered 30 minutes.