Easy Veggie Paella Recipe

In a large nonstick skillet or paella pan heat oil over medium heat; cook onion, garlic, rice, and turmeric for 4 minutes or until onion is softened. Stir in stock, salt and pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Toss eggplant with a little salt in a small bowl and let sit for a few minutes. Seed tomatoes and chop. Stir all veggies into pan with rice; cook covered for 15 minutes or until rice is almost tender. Stir in corn, cook covered for 5 more minutes or until all the liquid has evaporated.