Eggplant Provencale
| Yield: | 6 Servings |
| Categories: | Main Dishes, Vegetarian, French |
| 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 |
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