Spicy Brown Rice with Eggplant and Tomatoes

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Spicy Brown Rice with Eggplant and Tomatoes

 

1/2 cup oil

1 tablespoon chopped cilantro

2 cloves garlic, minced

1 medium onion, chopped

1 cup long-grain brown rice

1 teaspoon ground cumin

1 eggplant

2 cups water

1/2 teaspoon salt

2 ripe medium tomatoes, peeled, seeded, and diced

1/4 teaspoon ground pepper

1 tablespoon chopped parsley

 

In a skillet heat 2 tablespoons oil; add onion & cook over low heat until

soft, but not browned. Add garlic & cumin; cook 1/2 minute. Add rice & cook

until lightly browned. Pour in water; bring to a boil. Cover & simmer over low

heat 40 minutes or until tender. Meanwhile, peel eggplant & cut into 1-inch

cubes. In another skillet, heat remaining oil. Add eggplant cubes; saute about

10 minutes or until very tender. Remove & drain on paper towels. Remove any

excess oil from skillet. Add tomatoes to skillet used to cook eggplant; cook

over medium heat, stirring, until liquid is completely absorbed. Using a fork,

carefully stir in eggplant & tomatoes into rice. Cover & let stand 10 minutes.

Stir in salt, pepper, parsley, & cilantro & taste for seasoning. Serve

immediately. Serves 6.

 

 

 

 

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