Aubergine Pilaf

SERVES 4

INGREDIENTS
350g (1 large) aubergine, peeled and cut in 1-inch cubes
100g (1 medium) onion, chopped
3 cloves garlic
350 ml chicken stock
75g rice
1/2 tsp Thyme
1 Bay leaf
1/4 tsp Cayenne pepper or pepper flakes
250 g chopped tomatoes
Pepper to taste

METHOD
Sautee onions and garlic in 60 ml of stock until wilted.
Add aubergine and pepper and mix. Cook for about 5 minutes.
Add the rest of the ingredients and cook covered until the rice is done (stir occasionally)
Remove the bay leaf. This recipe really holds in the heat so let it cool in the pan for a while. Enjoy