|Eggplant||1 Medium, cut into 3/4-inch cubes|
|Vegetarian sausages||14 Ounce (1 Can)|
|Vegetable oil||6 Tablespoon|
|Onion||1 Cup (16 tbs), diced|
|Celery||1 Cup (16 tbs), diced|
|Green bell pepper||1 Cup (16 tbs), diced|
|Tomatoes||4 Medium, peeled and quartered|
|Tomato puree||3⁄4 Cup (12 tbs)|
|Dry oregano||1 1⁄2 Teaspoon, crumbled|
|Thyme||1⁄4 Teaspoon, crumbled|
|Hot pepper sauce||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Water||3 Cup (48 tbs)|
|Vegetable bouillon cubes||3|
|Uncooked brown rice||1 1⁄2 Cup (24 tbs)|
Place cubed eggplant on a plate and sprinkle generously with salt. Let stand at least 15 minutes.
Meanwhile, cut vegetarian sausages into thirds, reserving liquid from can. Heat 2 tablespoons of the vegetable oil in a 6-quart pot and gently saute vegetarian sausages until browned. Remove to a large bowl.
Rinse eggplant cubes with water and pat dry with paper towels. Using the same pot, saute eggplant in remaining 4 tablespoons vegetable oil until browned. Spoon eggplant into bowl containing vegetarian sausages.
Saute onion, celery and green pepper in the pot until soft, adding more vegetable oil if necessary. Stir in last 10 ingredients and reserved liquid from the vegetarian sausages. Add eggplant and vegetarian sausages.
Bring to a boil, stir gently, then reduce heat. Cover and simmer for 1 hour or until rice is done. If needed, add more water toward the end of cooking period to prevent scorching. Remove bay leaves before serving.