Pepper to taste Saute onions and garlic in quarter cup of broth until wilted. Add eggplant and pep per and mix. Cook for about 5 minutes. Add the rest of the ingredients and cook c overed until the rice is done (stir occasionally). Remove the bay leaf. This recipe really holds in the heat so let it cool in the pan for a while. Enjoy *Note: Some types of rice require different water/rice ratios. Adjust the bro th and rice quantities accordingly. You may need to add a little more broth or water during the cooking process. I think the eggplant soaks some of it up.