Sausage and Eggplant Jambalaya

Ingredients

• 4 tbs oil
• 4 medium eggplant, peeled and chopped
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, chopped
• 2 tbs parsley
• ½ bunch green onions, chopped
• 2 C uncooked rice
• ½ lb ground pork sausage
• ½ lb smoked sausage
• 3 C chicken stock or water
• Salt, pepper and hot sauce to taste

Directions

1. In a black iron pot, brown the ground pork sausage in 2 tbs of the oil, remove and set aside. Do the same for the smoked sausage.
2. Add the onions, celery, bell pepper, garlic and the remainder of the oil and sauté until the vegetable are wilted, then add the eggplant and sauté until well-smothered.
3. Return the meats, add the rice and seasonings, green onions, and stock. Bring the pot to a boil, reduce heat to the lowest setting, cover and cook for 25-30 minutes or until rice is tender.
4. You may stir this dish only once during the cooking process.