Eggplant provencale

6 servings

Ingredients

Quantity Ingredient
1½ cup Uncooked brown rice
1 tablespoon Olive oil
1 pinch Saffron
3 cups Water
1½ teaspoon Salt --------------------------
2 tablespoons Olive oil
3 mediums Eggplants
¼ cup Water
¼ cup Sherry --------------------------
2 tablespoons Olive oil
3 cups Minced onions
1 large Red bell pepper, minced
1 tablespoon Sherry
½ teaspoon Cayenne
2 mediums Tomatoes, chopped
½ cup Dried currants
½ cup Chopped fresh parsley
¼ teaspoon Black pepper --------------------------
½ cup Tomato juice
½ cup Toasted slivered almonds
Chopped fresh parsely

Directions

Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt.

Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add sherry & water. Cover tightly with aluminum & bake at 375F till tender, about 45 minutes.

Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes, currants, parsley & black pepper. Simmer covered for a few minutes. Combine rice & vegetable mixture.

When eggplants are cool enough to handle, gently mash them & push the soft middle to the side. Mound the rice pilaf on each eggplant half.

Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes. Serve garnished with almonds & parsley.

"New Recipes From Moosewood Restaurant"

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