Recipe for Eggplant Provencale


1 1/2 cup uncooked brown rice
1 tablespoon olive oil
1 pinch saffron
3 cup water
2 tablespoon olive oil
3 medium eggplants
1/4 cup water
2 tablespoon olive oil
3 cup minced onions
1 large red bell pepper, minced
1 tablespoon sherry
1/2 teaspoon cayenne
2 medium tomatoes, chopped
1/2 cup dried currants
1/2 cup chopped fresh parsley
Black pepper
1/2 cup tomato juice
1/2 cup toasted slivered almonds
1 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.

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