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Eggplant Provencale




Source of Recipe


Internet


List of Ingredients




FOR THE RICE:
1 1/2 cup uncooked brown rice
1 tablespoon olive oil
1 pinch saffron
3 cups water
1 1/2 teaspoon salt

FOR THE EGGPLANT:
4 tablespoons olive oil, divided use
3 medium-size eggplants
1/4 cup water
1/4 cup plus 1 tablespoon sherry, divided use

FOR THE PILAF:
3 cup minced onions
1 large red bell pepper, minced
1/2 teaspoon cayenne pepper
2 medium-size tomatoes, chopped
1/2 cup dried currants
1/2 cup chopped fresh parsley
1/4 teaspoon black pepper

FOR BAKING:
1/2 cup tomato juice

TO SERVE:
1/2 cup toasted slivered almonds
chopped fresh parsley



Recipe



TO PREPARE THE RICE:
Saute the rice in olive oil. Crumble in the saffron. Add the 3 cups water and 1 1/2 teaspoons salt. Cover and cook until rice is done. Set aside.

TO PREPAR THE EGGPLANT:
Preheat oven to 375 degrees F. Brush a large baking pan with 2 tablespoons olive oil.

Leaving the stems on, slice the eggplants in half lengthwise and place face down on the prepared pan. Add 1/4 cup sherry and 1/4 cup water. Cover tightly with aluminum foil.

Bake at 375 degrees F until tender, about 45 minutes.

TO PREPARE THE PILAF:
Meanwhile, saute the onions in the remaining 2 tablespoons olive oil for 10 minutes.

Add peppers, the remaining 1 tablespoon sherry and cayenne. Saute covered for 5 minutes.

Stir in tomatoes, currants, parsley and black pepper. Simmer covered for a few minutes. Combine with rice.

TO ASSEMBLE AND BAKE:
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 pan tightly.

Return to oven to bake about 30 minutes.

TO SERVE:
Serve garnished with almonds and parsley.

Servings: 6