Eggplant Provencale

Name: Eggplant Provencale
Yield: 6.0
Ingredients: 1.5 cup Uncooked Brown Rice; 1.0 tablespoon Olive Oil; 1.0 pinch Saffron; 3.0 cup Water; 1.5 teaspoon Salt; 2.0 tablespoon Olive Oil; 3.0 Md Eggplants; 0.25 cup Water; 0.25 cup Sherry; 2.0 tablespoon Olive Oil; 3.0 cup Minced Onions; 1.0 Lg Red Bell Pepper; 1.0 tablespoon Sherry; 0.5 teaspoon Cayenne; 2.0 Md Tomatoes; 0.5 cup Dried Currants; 0.5 cup Chopped Fresh Parsley; 0.25 teaspoon Black Pepper; 0.5 cup Tomato Juice; 0.5 cup Toasted Slivered Almonds Chopped Fresh Parsely

Eggplant Provencale — a community recipe on Potlikkr.

🍽 Serves 6.0

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Ingredients

1.5 cup Uncooked Brown Rice
1.0 tbsp Olive Oil
1.0 pinch Saffron
3.0 cup Water

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Method (preview)

1
Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt.
2
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...

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