Red Beans and Rice with Merguez and Eggplant – Rachael Ray

Ingredients

• 2 tablespoons butter
• 1 1/2 teaspoons sweet paprika (about 1/2 palmful)
• A pinch of saffron
• 1 1/4 cups long grain rice
• 2 cups chicken stock
• 1 tomato, seeded and chopped
• Salt and pepper
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 pound spicy fresh lamb sausage, such as merguez, removed from its casing
• 1 small, firm eggplant (1/4 pound), partly peeled to form lengthwise stripes and cut into 1/2-inch dice
• 1 red bell pepper, seeded and chopped
• 1 onion chopped
• 3-4 cloves garlic, chopped
• 2 tablespoons fresh thyme, chopped
• 1/2 cup dry white wine
• 1 can red kidney beans (15 ounces), drained
• Chopped fresh parsley, for garnishing