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All public Recipes -> Dinner -> Cumin Rice with Eggplant and Peppers

Cumin Rice with Eggplant and Peppers

By: Chris D.

Description:
Time:	1 hr (15 min to prepare, 45 min to cook)
Meal type:	Dinner
Ethnicity:	Eastern European
Number of Servings:	4
Ingredients:
0.5 cup brown rice 2 tablespoon virgin olive oil 1 tablespoon butter 1 each 10- to 12-oz eggplant, cut in 1/2-inch cubes 1 each med onion, cut into 1/4-inch squares, Salt 1 each small green bell pepper, cut into 1/2-inch squares 1 each small red or yellow pepper or a mixture, cut into 1/2-inch squares 2 each med tomatoes, peeled, seeded and cut into large pieces or 1 15-oz can tomatoes, drained and cut into large pieces 4 teaspoon ground cumin 0.5 teaspoon turmeric 0.25 teaspoon ground ginger 0.25 teaspoon ground cinnamon 0.5 teaspoon freshly ground pepper 0.25 cup chopped parsley or cilantro 3 cup water
Directions:
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 saute 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.
Notes:

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