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  Recipe Home » Main Course » Eggplant Provencale
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  Eggplant Provencale
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 203
Ingredients:
1 1/2 cup Uncooked brown rice
1 tbsp Olive oil
1 pinch Saffron
3 cup Water
1 1/2 tsp Salt

MMMMMEGGPLANT

2 tbsp Olive oil
3 medium Eggplants
1/4 cup Water
1/4 cup Sherry

MMMMMVEGETABLES

2 tbsp Olive oil
3 cup Minced onions
1 large Red bell pepper, minced
1 tbsp Sherry
1/2 tsp Cayenne
2 medium Tomatoes, chopped
1/2 cup Dried currants
1/2 cup Chopped fresh parsley
1/4 tsp Black pepper

MMMMMTOPPING

1/2 cup Tomato juice
1/2 cup Toasted slivered almonds
Chopped fresh parsely
Instructions:
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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