In a three-quart pot, sauté onion in oil until transparent.
Add diced eggplant. Cover and sauté for 15–20 minutes, stirring occasionally.
Add water and seasonings and cook over medium heat for 15 minutes or until water is absorbed. Add sliced frankfurters, if using, and cook for another five minutes.
Add rice and sauté another two minutes.
Styling and Photography by Sarah Husney