MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cumin Rice w/Eggplant & Peppers
Categories: Vegetables, Rice, Cheese
Yield: 4 Servings

1 1/2 c Brown rice
2 tb Virgin olive oil
1 tb Butter
12 oz Eggplant; in 1/2" cubes
1 md Onion; in 1/4" squares
Salt
1 sm Bell pepper; in 1/2" squares
1 sm Red or yellow bell pepper;
- in 1/2" squares
2 md Tomatoes; peeled, seeded,
- in large pieces
+=OR=+
15 oz Can Tomatoes; drained, in
- large pieces
4 ts Ground cumin
1/2 ts Turmeric
1/4 ts Ground ginger
1/4 ts Ground cinnamon
1/2 ts Fresh ground pepper
1/4 c Chopped parsley or cilantro
3 c Water
1 c Diced Provolone, 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 375ºF/190ºC. 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 into the rice and serve.

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

Recipe by Deborah Madison; Vegetarian Cooking for Everyone

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