Title: Eggplant Provencale
Categories: Ethnic Vegetarian
Yield: 6 Servings

1 1/2	c	Uncooked brown rice
1	tb	Olive oil
1	pn	Saffron
3	c	Water
1 1/2	ts	Salt ---------------------------
2	tb	Olive oil
3	md	Eggplants
1/4	c	Water
1/4	c	Sherry ---------------------------
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 ---------------------------
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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