Cumin Rice With Eggplant and Peppers (India)

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Cumin Rice With Eggplant and Peppers (India)

 

1 1/2 cups brown rice

2 tablespoons virgin olive oil

1 tablespoon butter

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

1 medium onion, cut in 1/4 " squares

salt

1 small green bell pepper, cut in 1/2 " squares

1 small red or yellow pepper, or a mixture, cut in

1/2 " squares

2 medium tomatoes, peeled, seeded, cut in large pieces

or 1 15 oz. can tomatoes, drained, cut in large pieces

4 teaspoons ground cumin

1/2 teaspoon turmeric

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 teaspoon fresh ground pepper

1/4 cup chopped parsley or cilantro

3 cups water

 

1 cup dried provolone, monterey jack or muenster

cheese, optional

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.

Serves 4 as a main course or 6 to 8 as a side dish.

 

 

 

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