Cumin Rice With Eggplant And Peppers

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Cumin Rice With Eggplant And Peppers

 

1 1/2 cs. brown rice

2 tbsps. virgin olive oil

1 tbsp. butter

1 eggplant, 10 to 12 ozs. 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 1 15 oz. 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 cs. water

1 c. 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 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 as a main course or 6 to 8 servings as a side dish.