Eggplant Provencale

1 1/2 c Uncooked brown rice

1 tb Olive oil

1 pn Saffron

3 c Water

1 1/2 ts Salt

--EGGPLANT

-- 2 tb Olive oil

3 md Eggplants

1/4 c Water

1/4 c Sherry

-VEGETABLES

- 2 tb Olive oil

3 c Minced onions

1 lg Red bell pepper, minced

1 tb Sherry

1/2 ts Cayenne

2 md Tomatoes, chopped

1/2 c Dried currants

1/2 c Chopped fresh parsley

1/4 ts Black pepper

--TOPPING

-- 1/2 c Tomato juice

1/2 c Toasted slivered almonds

Chopped fresh parsely Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt. 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 for 5 minutes. Stir in tomatoes,

currants, parsley & black pepper. Simmer covered for a few minutes. Combine rice & vegetable mixture. When eggplants are cool enough to handle, gently mash them & push the soft middle to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes. Serve garnished with almonds & parsley.

"New Recipes From Moosewood Restaurant"