Cumin Rice With Eggplant and Peppers

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Cumin Rice With Eggplant and Peppers

1 1/2 cup brown rice

2 tbsps. virgin olive oil

1 tbsp, butter

1 10 to 12 oz. eggplant, cut in 1/2 inch cubes

1 medium onion, cut into 1/4 inch squares salt

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 squares

2 medium tomatoes, peeled, seeded and cut into large pieces or

15 ozs. canned tomatoes, drained and cut into large pieces

4 tsps. ground cumin

1/2 tsp. turmeric

1/4 tsp. ground ginger

1/4 tsp. ground cinnamon

1/2 tsp. freshly ground pepper

1/4 c. chopped parsley or cilantro

3 cups water

1 cup dried provolone or Monterey Jack or Muenster cheese

 

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 375 degrees. 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.

Makes 4 servings.

 

 

 

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