*  Exported from  MasterCook  *

                   CUMIN RICE WITH EGGPLANT & PEPPERS

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Main dish
               Casseroles

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2   c            Brown rice
  2       tb           Virgin olive oil
  1       tb           Butter
  1                    Eggplant (10-12 oz)
                       - cut in 1/2-inch cubes
  1       md           Onion
                       - cut into 1/4-inch squares
                       Salt
  1       sm           Green bell pepper
                       - cut into 1/2-inch squares
  1       sm           Red or yellow pepper
                       - or a mixture,
                       - cut into 1/2-inch squares
  2       md           Tomatoes -- peeled, seeded and
                       -cut into large pieces -OR-
 15       oz           -Canned Tomatoes, drained
                       -and cut into large pieces
  4       ts           Ground cumin
    1/2   ts           Turmeric
    1/4   ts           Ground ginger
    1/4   ts           Ground cinnamon
    1/2   ts           Freshly ground pepper
    1/4   c            Chopped parsley or cilantro
  3       c            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 375F. 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.

 DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK



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