Hearty Sausage Rice Stew

Description
Makes 6 servings

Ingredients

 * 1 1/2 pounds hot or sweet Italian sausage
 * 1/2 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
 * 1/2 teaspoon thyme leaves, crushed
 * 1/4 teaspoon ground black pepper
 * 1 tablespoon cornstarch
 * 2 tablespoons water
 * 3 cups hot cooked rice

Directions
Bring 6 cups water to a boil in 4-quart Dutch oven. Add sausage; simmer 10 minutes. Remove meat; discard water. Cut meat in 1/2-inch pieces; brown in Dutch oven. Remove meat; keep warm. Pour off fat; return 2 tablespoons. Add onion and garlic; cook until tender crisp. Stir in broth, eggplant, squash, tomatoes, green pepper, salt, thyme and black pepper. Bring to a boil. Cover, reduce heat, and simmer 5 to 10 minutes, or until vegetables are tender.

Combine cornstarch with water; stir into vegetables along with sausage. Cook, stirring, until sauce is clear and thickened. Serve over beds of fluffy rice.