Sausage Eggplant Jambalaya

Think of jambalaya recipes as a starting point. If you don't like something, change it. So long as you leave the rice and the cayenne, just about everything else can be changed and it'll still be jambalaya in one form or another.

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.