Cumin Rice With Eggplant And Peppers

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Cumin Rice With Eggplant And Peppers

 

1 1/2 cups brown rice

2 tablespoons virgin olive oil

1 tablespoon butter

1 eggplant, 10 to 12 ozs, cut in 1/2-inch cube

1 medium onion, cut into 1/4-inch

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, into large pieces or 15 ounce canned

tomatoes, drained, cut into large pieces

4 teaspoons ground cumin

1/2 teaspoon turmeric

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 teaspoon freshly ground pepper

1/4 cup chopped parsley or cilantro

3 cups water

1 cup dried provolone, optional 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 375F.

Warm the oil and butter in a large skillet. Add the eggplant and onion, salt

them lightly, and rapidly sauté 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