Eggplant and Rice Provencal
2 large eggplants (around 2 pounds)
Preheat oven to 400 degrees F.
1/4 cup olive oil
3 cups finely chopped onion
1 green pepper, (core and seeds removed)-cut into 1-inch pieces
2 cloves garlic, finely minced
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
3 tomatoes, peeled, seeded and chopped
1 cup uncooked rice
3-1/4 cups broth
salt and freshly ground black pepper
1/2 cup freshly grated parmesan
2 tablespoons butter
Trim the ends off eggplants (leave the peel on). Slice and then cube eggplant (1-inch cubes) Heat the oil in a large heavy skilled and add the eggplants. Cook over a high flame, stirring and turning occasionally (should be lightly browned). Add the onion, green pepper, garlic, thyme, and bay leaf; stir to mix together. Add the tomatoes; stir and reduce the heat. Simmer for five minutes or until most of the liquid is gone.
The mixture should be thick and stew like (this is important for final results) Mix in the rice and broth. Season with salt and pepper to taste. Transfer mixture to a greased baking dish and sprinkle with the parmesan and dot with the butter. Bake uncovered, thirty minutes.
Yield 8 servings.
Absolutely fabulous! I am allergic to peppers so I didn't add them, but otherwise followed the recipe as written. Everyone loved it and asked for more, even the eggplant haters in the family!
Susann Simpson, Wilmington, DE
I have used this recipe for years, originally found it published in the Three Rivers Cookbook, by the Child Health Association of Sewickley, Inc. It is an excellent dish to serve to a large crowd.
Anonymous, Ft. Lauderdale, FL
Tried this on a whim. Well my daughter and I were tasting it out of the pan until we had eaten it all. Hahahahaha. We love it. Would happily have it several nights a week. Eggplants and tomatoes are coming in now again in the garden so soon we will have this fabulous dish.
Ann Arber, Pennsauken, NJ
Loved this; we added some feta for a little extra richness. Looking forward to the leftovers!
Lexcook, Location not stated.
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