Middle Eastern Cumin Rice With Eggplant & Peppers - cooking recipe

Ingredients

1 1/2 cups brown rice
2 tablespoons virgin olive oil
1 tablespoon butter
12 ounces eggplants, cut in 1/2-inch cubes
1 onion (medium-sized, cut in 1/4-inch squares)
salt, to taste
1 green bell pepper (small, cut in 1/2-inch squares)
1 red bell pepper (small, cut into 1/2 inch squares)
1 medium tomatoes, peeled, seeded and cut into large pieces or (15 ounce) can tomatoes, drained and cut into large pieces
4 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/4 cup cilantro, chopped (can substitute parsley)
3 cups water

Preparation

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 375°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.