Ybor City Vegetable Paella

[Guest guest]

Ybor City Vegetable Paella1 medium eggplant1 medium onion, diced1/3 cup olive oil1/2 lb fresh mushrooms, cut in half2 small zucchini, cut into 3/4-inch pieces6 cups water16 oz package converted rice9 oz package frozen artichoke hearts, thawed2 medium tomatoes, cut into 3/4-inch pieces3/4 tsp salt1/2 tsp treads of saffron, crushed1/4 tsp pepper15 oz can garbanzo beans (chick-peas), drained10 oz package frozen English peas3 oz jar pimiento-stuffed olives, drainedCut eggplant in half lengthwise; cut each half crosswise in 1/2-inchthick slices. Set aside. Saute onion in oil in a large ovenproofDutch oven over medium-high heat, stirring constantly, 3 minutesor until tender. Add mushrooms and zucchini, and cook 4 minutes,stirring occasionally.Add reserved eggplant, and cook 3 minutes or until eggplant iscrisp-tender, stirring frequently. Add water and next 6 ingredients;stir well. Bring to a boil; place pan in oven. Bake, uncovered,at 350F for 50 minutes or until rice is tender and liquid isabsorbed. Stir in garbanzo beans, peas and olives. Cover and bakean additional 15 minutes or until thoroughly heated. Serveimmediately.Yield: 8 Servings