*  Exported from  MasterCook  *
 
                            Eggplant Provencale
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        French
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cup           Uncooked brown rice
    1      tablespoon    Olive oil
    1      pinch         Saffron
    3      cup           Water
    1 1/2  teaspoon      Salt
                         ----------------------------
    2      tablespoon    Olive oil
    3      md            Eggplants
      1/4  cup           Water
      1/4  cup           Sherry
                         ----------------------------
    2      tablespoon    Olive  oil
    3      cup           Minced onions
    1      lg            Red bell pepper -- minced
    1      tablespoon    Sherry
      1/2  teaspoon      Cayenne
    2      md            Tomatoes -- chopped
      1/2  cup           Dried currants
      1/2  cup           Chopped fresh parsley
      1/4  teaspoon      Black pepper
                         ----------------------------
      1/2  cup           Tomato juice
      1/2  cup           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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