1/2 c. oil
1 medium onion, chopped
2 medium cloves garlic, minced
1 t. ground cumin
1 c. long-grain brown rice
2 c. water
1 eggplant (about 1 lb.)
2 ripe medium tomatoes, peeled, seeded, and diced
1/2 t. salt
1/4 t. finely ground pepper
1 T. chopped parsley
1 T. chopped cilantro
In medium skillet heat 2 T. oil. Add onion and cook over low heat, stirring occasionally, until soft but not browned. Add garlic and cumin and cook 1/2 minute. Add rice and cook, stirring occasionally, until lightly browned.
Pour in water and bring to boil. Cover and simmer over low heat 40 minutes or until tender.
Meanwhile, peel eggplant and cut it into 1-inch cubes. In another medium skillet, heat remaining oil. Add eggplant cubes and saute in batches for about 10 minutes. or until very tender. Remove and drain on paper towels. Remove any excess oil from skillet.
Add tomatoes to skillet used to cook eggplant and cook over medium heat, stirring, until liquid is completely absorbed.
Using a two-pronged fork, carefully stir eggplant and tomatoes into rice. Cover and let stand 10 minutes.
Stir in salt, pepper, parsley, and cilantro and taste for seasoning. Serve immediately.
Variation: For a spicier dish, add 1/4 to 1/2 t. chili powder.
Advance preparation: May be kept up to 2 hours at room temperature. Reheat carefully in top part of double boiler above hot water over medium heat for 10 minutes or in microwave.
Source: The Cuisine of California, Diane R. Worthington, 1983
Prepared by: Larisa for the May 2001 meeting