Cook the rice according to your usual method. 1 cup of raw rice will yield 3 cups of cooked rice.

Peel the eggplant and chop into approximately ½ inch cubes.

If using bacon, chop into approximately 1” pieces. If using saved bacon grease, measure approximately 3 tablespoons.

Roughly chop the yellow onions, bell peppers and celery. Place these in one prep bowl.

Roughly chop the garlic, the green onions (tops and bottoms) and parsley and place those together in another prep bowl.

Combine the Herb and Spice ingredients into a prep bowl.

Place a Dutch oven over medium-high heat. Add the bacon (or bacon grease) and fry until the bacon fat has been rendered. This should take about 5 minutes.

Brown the meats in the bacon fat until the pink just disappears. This takes about 5 minutes.

Add the Trinity to the browned meat and saute for about 15 minutes. Stir occasionally.

Add the garlic and the Herb and Spice Blend until aromatic, about 3 minutes.

If needed, deglaze the pan with a small amount of chicken or beef stock (or water). Simmer for a few minutes until the liquid evaporates.

Next, add the cubed eggplant to the Dutch oven and stir to combine. Simmer this for about 30 minutes until the eggplant is softened and mushy. Smash the eggplant with the back of your spoon or a potato masher.

Preheat the oven to 350 degrees Fahrenheit.

Add the cooked rice, green onions, and parsley to the meat/eggplant mixture. Stir thoroughly to blend all the ingredients into a homogenized mixture. Taste for seasoning and adjust as needed.

Prepare a casserole dish by spreading softened butter all over the inside. Fold the Eggplant Dressing into the prepared casserole dish.

Sprinkle a light coating of seasoned breadcrumbs on top then add about 6 small tabs of butter.

Place the casserole into a preheated 350 degree Fahrenheit oven (uncovered) for about 20 to 30 minutes or until the top is lightly browned and the edges are bubbly.