Total Calories: 486
Preheat oven to 400°. Trim off ends of eggplants and cut into 1-inch cubes. Heat oil in a large skillet and add eggplant cubes. Cook over high heat, shaking skillet occasionally. Add the onions, green pepper, garlic, thyme, and bay leaf, stirring. Stir in the tomatoes and lower the heat. Simmer 5 minutes or until most of the liquid in the skillet has evaporated. This is important—the ingredients must be stewed until fairly thickened. Stir in rice and chicken broth. Season with salt and pepper. Spoon mixture into a greased baking dish, and sprinkle with cheese. Dot with butter and bake, uncovered, 30 minutes.
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