Eggplant Rice Dressing- Cajun

Ingredients

• 2 lbs ground turkey or chicken or beef
• 1 large eggplant, peeled and chopped
• 1 onion, chopped
• 2 bell peppers, chopped
• 4 large garlic cloves, minced
• 1/2 cup green onion, chopped
• 2 cups chicken broth (or 1 can plus a little water)
• 1 teaspoon cayenne pepper, adjust to taste
• 1 tablespoon season salt, to taste (I use Tony Cachere's which is spicier but you can use Season All which has no heat or cayenne)
• 3 cups brown rice, cooked (measured after it's cooked) or white rice, if preferred

Directions

1. 1

   Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.

2. 2

   Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.

3. 3

   Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.

4. 4

   Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!