Pesto Eggplant and Rice

Pesto Eggplant And Rice
Eggplant sauteed with onion, garlic, tomato, bay leaf, and thyme. Seasoned with salt and pepper, mixed with rice and chicken stock, and simmered. Tossed with pesto dressing to complete the dish.
Ingredients -
2 teaspoons Olive Oil
1/2 cup Onions, finely chopped
2 cloves Garlic, minced
1-pound Eggplant, peeled, cut into 1/2-inch cubes
1/2 cup Tomatoes, cooked, finely chopped
1 Bay Leaf
1/2 teaspoon Thyme
1 cup Long Grain Rice
2 cups Chicken Stock
1/4 teaspoon Salt, or to taste
1/4 cup Pesto Dressing

Preparation:

1. Add oil to large skillet. Heat over medium heat.

2. Saute onion and garlic until soft, about 3 minutes.

3. Add eggplant, tomato, bay leaf and thyme to skillet. Stir to combine.

4. Cover skillet and cook 3 minutes.

5. Add rice, chicken stock, salt and pepper. Stir to combine and return to boil.

6. Reduce heat to low, cover and simmer 20 minutes, or until rice absorbs liquid.

7. Remove from heat, keep covered, and set-aside for 5 minutes.

8. Stir in pesto pasta dressing and serve.