Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

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