Eggplant Provencale

Servings: 6
Ingredients:

1 1/2 c  Uncooked brown rice
1 tb Olive oil
1 pn Saffron
3 c  Water
1 1/2 ts Salt
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2 tb Olive oil
3 md Eggplants
1/4 c  Water
1/4 c  Sherry
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2 tb Olive  oil
3 c  Minced onions
1 lg Red bell pepper, minced
1 tb Sherry
1/2 ts Cayenne
2 md Tomatoes, chopped
1/2 c  Dried currants
1/2 c  Chopped fresh parsley
1/4 ts Black pepper
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1/2 c  Tomato juice
1/2 c  Toasted slivered almonds
Chopped fresh parsely

Cook rice, sauteing it in olive oil and crumbling in the saffron before
adding the water and salt.

Brush a large baking pan with olive oil. Leaving the stems on, slice the
eggplants in half lengthwise and place face down on the pan. Add sherry and
water. Cover tightly with aluminum and bake at 375F till tender, about 45
minutes.

Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add
peppers, 1 tb sherry and cayenne. Saute covered for 5 minutes. Stir in
tomatoes, currants, parsley and black pepper. Simmer covered for a few
minutes. Combine rice and vegetable mixture.

When eggplants are cool enough to handle, gently mash them and push the soft
middle to the side. Mound the rice pilaf on each eggplant half. Pour
tomato juice into baking pan, cover tightly and return to oven to bake about
30 minutes. Serve garnished with almonds and parsley.

‘New Recipes From Moosewood Restaurant’

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