Cumin Rice With Eggplant and Peppers

Ingredients	Quantity
Brown rice	1 ½ cups
Virgin olive oil	2 tbsp
Butter	1 tbsp
Eggplant – cut in ½” cubes	1 (10-12 oz)
Onion – cut in ¼” squares	1 medium
Salt
Green bell pepper – cut in ½” squares	1 small
Red or yellow pepper (or a mixture), cut in ½” squares	1 small
Tomatoes – peeled & seeded or cut in large	2 medium
Tomatoes (drained) cut in large piece	15 oz can
Ground cumin	4 tsp
Turmeric	½ tsp
Ground ginger	¼ tsp
Ground cinnamon	¼ tsp
Fresh ground pepper	½ tsp
Chopped parsley or cilantro	¼ cup
Water	3 cups
Dried provolone – Monterey jack or muenster cheese – optional	1  cup (about 3 oz)

Cumin, turmeric, ginger and cinnamon provide a Middle Eastern lift to this hearty casserole.

Rinse the Rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375ø F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve.

Serves 4 as a main course or 6 to 8 as a side dish.