Vegetable Jambalaya Recipe

This great recipe comes from a little book called Cookshelf Vegetarian

• 1/2 cup cooked brown rice
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 red onion, cut into eights
• 1 eggplant, diced
• 1 green bell pepper, diced
• 1/2 cup baby corn cobs, halved lengthwise
• 1/2 cup frozen peas
• 3 1/2 oz. small broccoli florets
• 2/3 cup vegetable stock
• 8 fl. oz. cat chopped tomatoes
• 1 tbs tomato puree/paste
• 1 tsp creole seasoning
• 1/2 tsp chili flakes
• Salt and pepper to taste

Heat the oil in a heavy-based frying pan (skillet) and cook the garlic and onion for 2-3 minutes, stirring.

Add the eggplant, bell pepper, corn, peas and broccoli to the pan and cook, stirring occasionally for 2-3 minutes.

Stir in the vegetable stock and canned tomatoes, tomato paste, creole seasoning and chili flakes.

Season to taste and cook over a low heat for 15-20 minutes or until the vegetables are tender.

Stir the brown rice into the vegetable mixture and cook, mixing well, for 3-4 minutes or until hot. Transfer the vegetable jambalaya to dishes and serve immediately.