with Eggplant and Peppers
Deborah Madison; Makes 4 Servings
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.
- 1 1/2 C brown rice
- 2 T virgin olive oil
- 1 T butter
- 1 10- to 12-oz eggplant, cut in 1/2-inch cubes
- 1 med onion, cut into 1/4-inch squares
- 1 small green bell pepper, cut into 1/2-inch squares
- 1 small red or yellow pepper or a mixture, cut into 1/2-inch
- 2 med tomatoes, peeled, seeded and cut into large pieces or
1 15-oz can tomatoes, drained and cut into large pieces
- 4 t ground cumin
- 1/2 t turmeric
- 1/4 t ground ginger
- 1/4 t ground cinnamon
- 1/2 t freshly ground pepper
- 1/4 C chopped parsley or cilantro
- 3 C water
Preheat the oven to 375F.
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.
Serves 4 as a main course or 6 to 8 as a side dish.