Cumin Rice With Eggplant And Peppers

Serving Size : 4
Ingredients

for prepare Cumin Rice With Eggplant And Peppers

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	cups	brown rice
2	tablespoons	virgin olive oil
1	tablespoon	butter
1		eggplant - (10-12 oz), cut in
1/2-inch cube cumin rice with eggplant and peppers
1	medium	onion - cut into 1/4-inch
salt cumin rice with eggplant and peppers
1	small	green bell pepper - cut into 1/2-inch
sq cumin rice with eggplant and peppers
1	small	red or yellow pepper - or a mixture,
cut into 1/2-inch squares cumin rice with eggplant and peppers
2	medium	tomatoes; peeled - seeded and
into large piecesor cumin rice with eggplant and peppers
15	ounces	-canned tomatoes - drained
cut into large pieces cumin rice with eggplant and peppers
4	teaspoons	ground cumin
1/2	teaspoon	turmeric
1/4	teaspoon	ground ginger
1/4	teaspoon	ground cinnamon
1/2	teaspoon	freshly ground pepper
1/4	cup	chopped parsley or cilantro
3	cups	water
1	cup	dried provolone - (optional), =or=-

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 sautй 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.

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