Eggplant provencale Recipe

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Eggplant provencale

Artist:	_	Yield:	6
Categories:	Eggplant, Entrees, Exotic, French, Vegetables, Vegetarian, Western European	Rating:	0
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Ingredients:

1 1/2	cup	Uncooked brown rice
1	tbsp	Olive oil
1	pinch	Saffron
3	cup	Water
1 1/2	tsp	Salt
		--------
2	tbsp	Olive oil
3	med	Eggplants
1/4	cup	Water
1/4	cup	Sherry
		--------
2	tbsp	Olive oil
3	cup	Minced onions
1	large	Red bell pepper, minced
1	tbsp	Sherry
1/2	tsp	Cayenne
2	med	Tomatoes, chopped
1/2	cup	Dried currants
1/2	cup	Chopped fresh parsley
1/4	tsp	Black pepper
		--------
1/2	cup	Tomato juice
1/2	cup	Toasted slivered almonds
		Chopped fresh parsely

Procedures:

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