Eggplant gumbo

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  • 1 large eggplant, chopped
  • 1 large tomato, chopped
  • 15 pods fresh okra, sliced
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 large green bell pepper, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 jalapeno peppers, diced (or to taste)
  • chicken stock
  • salt and pepper, to taste
  • 1 1/2 cup rice, cooked according to package directions, using chicken stock for liquid
Place vegetables and seasoning in a large stock pot. Cover with chicken stock and let simmer until vegetables are tender. Use enough stock to cover vegetables, plus 2 inches above them.

When vegetables are tender, place a spoonful of rice in a soup bowl and add a ladle of the gumbo mixture.

from CD Kitchen