Eggplant Provencale

Title:
Eggplant Provencale

Yield:
6 Servings

Categories:
Main
Dishes,
French,
Vegetarian




Ingredients:





 1 1/2 c  Uncooked brown rice


     1 tb Olive oil


     1 pn Saffron


     3 c  Water


 1 1/2 ts Salt





----------------------------------EGGPLANT----------------------------------


     2 tb Olive oil


     3 md Eggplants


   1/4 c  Water


   1/4 c  Sherry



---------------------------------VEGETABLES---------------------------------


     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



----------------------------------TOPPING----------------------------------


   1/2 c  Tomato juice


   1/2 c  Toasted slivered almonds


          Chopped fresh parsely





 Cook rice, sauteing it in olive oil & crumbling in the saffron before


 adding the water & salt.


 


 Brush a large baking pan with olive oil.  Leaving the stems on, slice the


 eggplants in half lengthwise & place face down on the pan. Add sherry &


 water. Cover tightly with aluminum & 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 & cayenne.  Saute covered for 5 minutes. Stir in tomatoes,


 currants, parsley & black pepper. Simmer covered for a few minutes. Combine


 rice & vegetable mixture.


 


 When eggplants are cool enough to handle, gently mash them & push the soft


 middle to the side.  Mound the rice pilaf on each eggplant half. Pour


 tomato juice into baking pan, cover tightly & return to oven to bake about


 30 minutes.  Serve garnished with almonds & parsley.


 


 "New Recipes From Moosewood Restaurant"