Eggplant Jambalaya

I am sort of a part-time vegetarian. I like to make things that are versatile, and could be made with or without meat. I like to add an extra dash of hot sauce to this before serving, but I like spicy food. You could certainly add meat to this if you wanted, chicken and andouille sausage go best. Alex got some chicken sausage a couple days ago, and it went well in this as also. I prepared this to serve one (with some leftovers), Alex doesn't like jambalaya as much as I do. I threw in a few leaves of kale, only because we had some on hand and need to use it up.

1 small eggplant, diced

1/2 medium onion, diced

1/2 green bell pepper, diced

1 stalk of celery, diced

1 (15 oz) can of diced tomatoes, drained

1 clove of garlic

1/2 cup of brown rice

Canola oil

1 tsp chili powder

1 bay leaf

Dash of hot sauce (or 3... or 4)

Sprinkle of cayenne pepper

Salt and Pepper

1 cup of water

1 bouillon cube (vegetable or chicken flavor)

Heat the canola oil in a medium sauce pan. Add the eggplant, onions, bell pepper, and celery. Saute until the onions are translucent. Add the garlic. Add the rice, saute for a few minutes. Add the can of tomatoes. Add all of the spices. Mix the bouillon cube, crushed, with the cup of water, add to the pan. Cover, turn the heat to low. Cook for about 35 minutes, until the rice has finished cooking and some of the liquid is absorbed.