HomeVegetarian Eggplant Provencale

Eggplant Provencale

Posted in : Vegetarian on by : Daphne


1 1/2 C. uncooked brown rice1 Tbsp. olive oil1 pinch saffron3 C. water1 1/2 tsp. salt2 Tbsp. olive oil3 medium eggplants1/4 C. water1/4 C. sherry2 Tbsp. olive oil3 C. minced onions1 large red bell pepper minced1 Tbsp. sherry1/2 tsp. cayenne2 medium tomatoes chopped1/2 C. dried currants1/2 C. chopped fresh parsley1/4 tsp. black pepper1/2 C. tomato juice1/2 C. toasted slivered almondsChopped fresh parsley


Cook rice, sautéing it in olive oil and crumbling in the saffron before adding the water and salt. Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise and place face down on the pan. Add sherry and water. Cover tightly with aluminum and bake at 375f till tender, about 45 minutes. Meanwhile, sauté the onions in 2 Tbls. olive oil for 10 minutes. Add peppers, 1 Tbls. sherry and cayenne. Sauté covered for 5 minutes. Stir in tomatoes, currants, parsley and black pepper. Simmer covered for a few minutes. Combine rice and vegetable mixture. When eggplants are cool enough to handle, gently mash them and push the soft middle to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into baking pan, cover tightly and return to oven to bake about 30 minutes. Serve garnished with almonds and parsley.