Vegetable Jambalaya

I am always trying to find vegetarian recipes.  I have friends who are vegetarian and it is always nice to surprise them with a special vegetarian dish.  I also like to bring a vegetarian dish to the office pot luck so that the vegetarians can enjoy as well.  This is a really beautiful and impressive looking dish.  The flavors are wonderful.  The original jambalaya calls for spicy sausage, but with this recipe, you don't miss it.

Ingredients:
3/4 cup brown rice
3 tblsp oilive oil
4 garlic cloves (minced)
1 red onion (large chopped)
1 eggplant (diced)
1 green bell pepper (diced)
1/2 can of baby corn on the cob (sliced in half)
1/2 cup frozen peas
1 small broccoli head (broken into florets)
2/3 cup vegetable broth
8oz can chopped tomatoes
1 tblsp tomato paste
1 1/2 tsp creole seasoning
1/2 tsp chili flakes
Salt and pepper

Cook brown rice following package instructions or your normal cooking process.  When done, fluff with a fork to loosen and set aside.

In a large skillet or pan, heat oil and add onions and garlic.  Cook stirring constantly for 3 minutes until onions are translucent.  Add creole seasoning and chili flakes.  Stirring constantly, cook for approximately 1 minute to heat the spices.  Add eggplant, bell peppers and broccoli.  Continue stirring for another 2-3 minutes.  Stir in peas, corn and tomatoes and mix well with the other vegetables in the pan.  Add the vegetable stock and tomato paste stirring until tomato past is incorporated.  Season with salt and pepper to taste and let cook  covered in low heat for approxmately 15 minutes stirring occasionally.  Stir in the brown rice and mix well.  Cook for another 4 minutes. This is best served warm, so serve immediately.