Cumin Rice with Eggplant and Peppers

Deborah Madison; Makes 4 Servings

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

• 1 1/2 C brown rice
• 2 T virgin olive oil
• 1 T butter
• 1 10- to 12-oz eggplant, cut in 1/2-inch cubes
• 1 med onion, cut into 1/4-inch squares
• Salt
• 1 small green bell pepper, cut into 1/2-inch squares
• 1 small red or yellow pepper or a mixture, cut into 1/2-inch squares
• 2 med tomatoes, peeled, seeded and cut into large pieces or 1 15-oz can tomatoes, drained and cut into large pieces
• 4 t ground cumin
• 1/2 t turmeric
• 1/4 t ground ginger
• 1/4 t ground cinnamon
• 1/2 t freshly ground pepper
• 1/4 C chopped parsley or cilantro
• 3 C water

Preheat the oven to 375F.
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.

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