2 large eggplants (around 2 lb)
1/4 cup olive oil
3 cups finely chopped onion
1 green pepper, (core and seeds removed)-cut into 1-inch pieces
2 cloves garlic, finely minced
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
3 tomatoes, peeled, seeded and chopped
1 cup uncooked rice
3 1/4 cups Chicken stock or broth
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
2 tablespoons butter

Preheat oven to 400 degrees F. Trim the ends off eggplants (leave the peel on). Slice and then cube eggplant (1-inch cubes)
Heat the oil in a large heavy skilled and add the eggplants. Cook over a high flame, stirring and turning occasionally (should be lightly browned). Add the onion, green pepper, garlic, thyme, and bay leaf; stir to mix together. Add the tomatoes; stir and reduce the heat. Simmer for five minutes or until most of the liquid is gone. The mixture should be thick and stew like (this is important for final results)
Mix in the rice and chicken broth. Season with salt and pepper to taste. Transfer mixture to a greased baking dish and sprinkle with the Parmesan and dot with the butter. Bake uncovered , thirty minutes.
Yield 8 servings.