Aubergine Jambalaya
Anne's Kitchen
Anne's Kitchen
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Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, finely chopped
  • 2 sticks of celery, finely chopped
  • 2 garlic cloves, crushed
  • 1 bay leaf – mine are teeny dried ones, I used two
  • A pinch of dried oregano
  • A pinch of dried thyme – I used fresh from my neighbours garden
  • A pinch of dried chilli flakes
  • 1 tsp sweet smoked paprika
  • 220 g long-grain rice
  • 1 medium sized aubergine, cut into 1cm dice
  • 1 tbsp tomato puree – mine was a cherry tomato version
  • 1 x 400g tin chopped tomatoes
  • 400 ml vegetable stock – I used a tsp of Marigold vegetable boullion powder in boiling water
  • Salt and black pepper to taste

Instructions

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