Cumin Rice with Eggplant and Peppers

Name: Cumin Rice with Eggplant and Peppers
Yield: Makes 4 servings as a main course or 6 to 8 servings as a side dish
Ingredients: 1 cup (about 3 ounces) diced provolone, Monterey Jack, or Muenster cheese (optional); 1 cup (about 3 ounces) diced provolone, Monterey Jack, or Muenster cheese (optional); 1 cup (about 3 ounces) diced provolone, Monterey Jack, or Muenster cheese (optional); ¼ cup chopped parsley or cilantro; 3 cups water; ½ teaspoon freshly ground pepper; ¼ cup chopped parsley or cilantro; ¼ teaspoon ground ginger; ¼ teaspoon ground cinnamon; 2 medium-sized tomatoes, peeled, seeded, and cut into large pieces, or 1 15-ounce can tomatoes, drained and cut into large pieces; 2 medium-sized tomatoes, peeled, seeded, and cut into large pieces, or 1 15-ounce can tomatoes, drained and cut into large pieces; ½ teaspoon turmeric; 4 teaspoons ground cumin; 1 small green bell pepper, cut into ½-inch squares; salt; 1 small red or yellow pepper or a mixture, cut into ½-inch squares; 1 small red or yellow pepper or a mixture, cut into ½-inch squares; 1 tablespoon butter; 2 tablespoons virgin olive oil; 1 medium-sized onion, cut into ¼-inch squares; 1 10- to 12-ounce eggplant, cut in ½-inch cubes; 1½ cups brown rice

Preparation info

Makes
4
servings as a main course

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

A rich mixture of rice, summer vegetables, and spices—cumin, ginger, and turmeric. This dish is started on the stove and finished in the oven, baked in a large, beautiful casserole. It can stand as a filling, main-course dish, enriched if you like with mild cheese, diced and stirred into the dish just before serving. Or it can be served with an accompaniment of yogurt cheese alongside.

Ingredients

Main course
Summer
Vegetarian

Ingredients

Method