Recipe courtesy of:
Fatfree Vegan Kitchen

Cumin Rice with Eggplant and Peas

1 1/2 cups brown rice
1 medium eggplant, cut into 1/2-inch cubes
1 medium onion, diced
1 green, yellow, or red bell pepper, cut into 1/2-inch pieces
1 (15 oz.) can diced tomatoes (fired roasted would be nice)
4 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne or red chilli pepper
1/4 cup chopped parsley
3 cups water
1 1/2 cups fresh or frozen (thawed) green peas

Preheat oven to 375 F.  Put the rice in a bowl and cover it with water.  Set it aside to soak while you cook the vegetables.

Lightly spray a large non-stick skillet with oil or cooking spray.  Add the eggplant and onion, salt them lightly, and cook, covered, over medium-high heat, stirring often.  When the eggplant is soft but not mushy (about 5 minutes) add the peppers, tomatoes, seasonings, parsley, and more salt to taste.  Combine well.  Drain the water from the rice and add the rice to the pan along with 3 cups water.  Increase the heat to high and bring to a boil. 

When it reaches a boil, transfer it into a large baking dish.  (Madison suggests a large earthenware gratin dish, but I used a deep lasagna dish.)  Place a piece of parchment paper over the rice and then cover tightly with foil.  Bake until the rice is tender, about 50-55 minutes.  Stir in the peas and allow the dish to set for 5 minutes before serving.

Makes 4-6 servings.  1/6th of the recipe provides: 254 Calories (kcal); 2g Total Fat; (7% calories from fat); 8g Protein; 53g Carbohydrate; 0mg Cholesterol; 59mg Sodium; 6g Fiber

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2007/03/cumin-rice-with-eggplant-and-peas.html