Vegetable Jambalaya

Ingredients for 4 servings:

• 60 g rice (long grain rice)
• 60 g wild rice
• 1 eggplant(s), sliced
• 1 tsp salt
• 1 onion(s), chopped
• 1 stalk(s) celery cut into rings
• 200 ml vegetable stock
• 2 cloves garlic, crushed
• 200 g baby corn
• 200 g beans, green, cleaned
• 200 g carrot(s) (baby carrots)
• 225 g tomato(s) from the can, chopped
• 4 tbsp tomato paste
• 1 tsp Creole spice mix
• 1 tsp chili sauce

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the rice in boiling water for about 20 minutes. Meanwhile, place the eggplant pieces in a colander, sprinkle with salt, and let stand for about 20 minutes. Rinse and pat dry with kitchen paper. Place the eggplant, onion, celery, and broth in a nonstick pan and cook for 5 minutes, stirring. Add the garlic, corn, beans, carrots, tomatoes, tomato paste, and seasonings. Bring to a boil, then reduce the heat to low until the vegetables are soft. Stir in the rice and simmer for another 5 minutes. Serve immediately.