Hearty Sausage Rice Stew

Makes 6 servings

Ingredients

 * 1½ pounds hot or sweet Italian sausage
 * ½ cup coarsely chopped onion
 * 2 cloves garlic, minced
 * 1 cup chicken broth
 * 1 small eggplant, peeled and cut into 1-inch cubes
 * 2 medium yellow squash, sliced
 * 2 medium tomatoes, peeled and chopped
 * 1 medium green pepper, coarsely chopped
 * 1 teaspoon salt
 * ½ teaspoon thyme leaves, crushed
 * ¼ teaspoon ground black pepper
 * 1 tablespoon cornstarch
 * 2 tablespoons water
 * 3 cups hot cooked rice

Directions

 * 1) Bring 6 cups water to a boil in 4-quart Dutch oven.
 * 2) Add sausage; simmer 10 minutes.
 * 3) Remove meat; discard water.
 * 4) Cut meat in ½-inch pieces; brown in Dutch oven.
 * 5) Remove meat; keep warm.
 * 6) Pour off fat; return 2 tablespoons.
 * 7) Add onion and garlic; cook until tender crisp.
 * 8) Stir in broth, eggplant, squash, tomatoes, green pepper, salt, thyme and black pepper.
 * 9) Bring to a boil.
 * 10) Cover, reduce heat, and simmer 5 to 10 minutes, or until vegetables are tender.
 * 11) Combine cornstarch with water; stir into vegetables along with sausage.
 * 12) Cook, stirring, until sauce is clear and thickened.
 * 13) Serve over beds of fluffy rice.