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- 1 cup rice, uncooked
- 1 cup leftover bloody mary mix (or you could use pureed tomatoes)
- 1 cup chicken stock
- 1 medium eggplant (on the smaller side)
- 1 spicy spicy sausage link, chopped
- 1 handful spinach
- 2 big handfuls of shredded cheese (Italian mix)
- 1 scallion, diced
- olive oil
- sprinkle of dill weed
- salt and pepper
Cook the rice with the bloody mary mix and chicken stock. Bring to a boil, then cover and turn to low and cook until the rice is done, about 20 minutes.
Cut the eggplant into small cubes, toss with olive oil and dill weed, some salt and pepper. Roast at 425 degrees until crisped up, 30-40 minutes, turning a few times.
Mix the eggplant, spinach, sausage, scallion, and cheese into the rice. Season to taste. Press into an 8 x 8 pan (or similar), well greased. Cook at 350 degrees for 20 minutes.
Then eat it.