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Eggplant Provencale ethnic, main dish, vegetarian 1 1/2 cup uncooked brown rice 1 tablespoon olive oil 1 pinch saffron 3 cup water Salt --------------------------- 2 tablespoon olive oil 3 medium eggplants 1/4 cup water Sherry --------------------------- 2 tablespoon olive oil 3 cup minced onions 1 large red bell pepper, minced 1 tablespoon sherry 1/2 teaspoon cayenne 2 medium tomatoes, chopped 1/2 cup dried currants 1/2 cup chopped fresh parsley Black pepper ---------------------- 1/2 cup tomato juice 1/2 cup toasted slivered almonds 1 chopped fresh parsely 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" Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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