Eggplant Jambalaya

1 eggplant
1 can Ro-Tel tomatoes
3/4 lb.Link Pork Sausage
2 cups rice washed & drained
1 large onion cut fine
several cloves of garlic, minced
2 1/2 cups boiling water

Peel, cut, boil & drain eggplant. 
Cut sausage in small pieces & fry, smother onions in sausage fat. 
Add tomatoes, cook about 10 minutes. 
Add eggplant, mix well & add garlic, boiling water & rice. 
Cover pot, lower fire, cook until rice is done.

Lynnette Castillo