Cumin Rice With Eggplant and Peppers

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Brown rice
2 tablespoons	30ml	Virgin olive oil
1 tablespoon	15ml	Butter
1		Eggplant - (10 - 12 oz), cut in 1/2" cubes
1		Onion - cut in 1/4" squares (medium)
		Salt
1		Green bell pepper - cut in 1/2" squares (small)
1		Red or yellow pepper - (or a mixture), cut (small) in 1/2"
		Squares
2		Tomatoes - (peeled & seeded) - (medium) (or), cut in large
1		Tomatoes - (drained), cut in large pieces
4 teaspoons	20ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Fresh ground pepper
1/4 cup	4g / 0.1oz	Chopped parsley or cilantro
3 cups	711ml	Water
1 cup	237ml	Dried provolone - monterey jack or
		Muenster cheese - (about 3 oz), optional

Recipe Instructions

Cumin, turmeric, ginger and cinnamon provide a Middle Eastern lift to this hearty casserole.

Rinse the Rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375ø F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve.

Serves 4 as a main course or 6 to 8 as a side dish.

Source:
Deborah Madison

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