1 can (28 oz) whole tomatoes, diced (do not drain)
1 (1 pound) eggplant, cut into 1" cubes
1/2 teaspoon salt (optional)
1/4 teaspoon cayenne pepper
3 cups cooked rice
Cut sausage crosswise into 1/4 inch thick slices. In a large skillet, brown sausage. Add garlic, onion, green pepper and celery to skillet. Cover, simmer 15 minutes. Add eggplant, tomato, salt and cayenne to skillet. Cover, simmer 30 minutes longer stirring once or twice. Then, gently stir in rice and oysters, cook until heated through about 2 to 3 minutes. Makes about 8 cups.