Cumin Rice with Eggplant and Peppers
1 1/2 c Brown rice 2 tb Virgin olive oil 1 tb Butter 1 Eggplant (10-12 oz) - cut in 1/2-inch cubes 1 md Onion - cut into 1/4-inch squares Salt 1 sm Green bell pepper; - cut into 1/...
Ingredients
- 11/2 c brown rice
- 2tb virgin olive oil
- 1tb butter
- 1eggplant (10-12 oz)
- 1/2ts turmeric
- 1/4ts ground ginger
- 1/4ts ground cinnamon
- 1/2ts freshly ground pepper
Directions
- 1
1 1/2 c Brown rice 2 tb Virgin olive oil 1 tb Butter 1 Eggplant (10-12 oz) - cut in 1/2-inch cubes 1 md Onion - cut into 1/4-inch squares Sa
- 2
cut into 1/2-inch squares 1 sm Red or yellow pepper - or a mixture, - cut into 1/2-inch squares 2 md Tomatoes
- 3
peeled, seeded and -cut into large pieces -OR- 15 oz -Canned Tomatoes, drained -and cut into large pieces 4 ts Ground cumin 1/2 ts Turmeric
- 4
Preheat the oven to 375F
- 5
Warm the oil and butter in a large skillet
- 6
Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil
- 7
Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes
- 8
Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste