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Sausage Eggplant Jambalaya

4 tbsp. oil
4 eggplants (medium)
1 large onion
1/2 bell pepper
salt and pepper
1 stalk celery
2 cloves garlic
2 1/2 c. uncooked rice
2 1/2 c. water
1/2 lb. fresh pork sausage
1/2 lb. smoked sausage

In a large dutch oven, saute chopped onion, bell pepper, celery,
and garlic in oil until wilted. Peel and chop eggplant and add
this plus the sausage (chopped in small pieces) to the wilted
vegetables. When eggplant is well-smothered, add salt and pepper
to taste. (This should be a peppery dish, so don't spare the
seasoning.) Add the rice and water next. Cover and cook until
rice is tender (about 25-30 minutes) over low heat.

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