* Exported from MasterCook * Eggplant Provencale Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish French Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Uncooked brown rice 1 tablespoon Olive oil 1 pinch Saffron 3 cup Water 1 1/2 teaspoon Salt ---------------------------- 2 tablespoon Olive oil 3 md Eggplants 1/4 cup Water 1/4 cup Sherry ---------------------------- 2 tablespoon Olive oil 3 cup Minced onions 1 lg Red bell pepper -- minced 1 tablespoon Sherry 1/2 teaspoon Cayenne 2 md Tomatoes -- chopped 1/2 cup Dried currants 1/2 cup Chopped fresh parsley 1/4 teaspoon Black pepper ---------------------------- 1/2 cup Tomato juice 1/2 cup 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" - - - - - - - - - - - - - - - - - -