Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Uncooked brown rice
1 tb Olive oil
1 pn Saffron
3 c Water
1 1/2 ts Salt

--------------------------EGGPLANT-------------------------------
2 tb Olive oil
3 md Eggplants
1/4 c Water
1/4 c Sherry

-------------------------VEGETABLES------------------------------
2 tb Olive oil
3 c Minced onions
1 lg Red bell pepper, minced
1 tb Sherry
1/2 ts Cayenne
2 md Tomatoes, chopped
1/2 c Dried currants
1/2 c Chopped fresh parsley
1/4 ts Black pepper

--------------------------TOPPING-------------------------------
1/2 c Tomato juice
1/2 c 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"

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