1 1/2 cup Uncooked brown rice
1 Tbs Olive oil
1 pinch Saffron
3 cup Water
1 1/2 tsp Salt
EGGPLANT
2 Tbs Olive oil
3 md Eggplants
1/4 cup Water
1/4 cup Sherry
VEGETABLES
2 Tbs Olive oil
3 cup Minced onions
1 lg Red bell pepper, minced
1 Tbs Sherry
1/2 tsp Cayenne
2 md Tomatoes, chopped
1/2 cup Dried currants
1/2 cup Chopped fresh parsley
1/4 tsp Black pepper
TOPPING
1/2 cup Tomato juice
1/2 cup 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"