Creole Vegetable Jambalaya

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1/2 cup vegetable oil

3 cups small diced onions

2 tablespoons minced shallots

1 cups small diced bell peppers

2 cups small diced eggplant

2 cups small diced yellow squash

1 tablespoon minced garlic

3 cups chopped tomatoes

3 teaspoons salt

2 teaspoons cayenne

3 bay leaves

3 cups long-grain rice

6 cups water

1 cup chopped green onionsHeat the oil in a large heavy pot over medium

heat. Add the onions, shallots, bell peppers, eggplant, squash, and

garlic and saute until tender about 3-5 minutes. Add the tomatoes.

Season with salt and cayenne. Add the bay leaves. Add the rice and stir

for 2-3 minutes. Add the water, stir and cover. Cook for 30-35 minutes,

or until the rice is tender and the liquid has been absorbed. Do not

stir during this cooking time. Remove from heat and let stand for 2-3

minutes. Add the green onions and mix.