Eggplant Provencale

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Title: Eggplant Provencale
Yield: 6 Servings
Categories: Main Dishes, French, Vegetarian


1 1/2 c Uncooked brown rice
1 tb Olive oil
1 pn Saffron
3 c Water
1 1/2 ts Salt

2 tb Olive oil
3 md Eggplants
1/4 c Water
1/4 c Sherry

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

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

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"