Amount
Ingredient
Preparation



1 1/2
cups
rice, brown





3
tablespoons
olive oil

or vegetable oil



1
each
eggplant

(about 12 oz), cut into 1/2 inch cubes



1
each
onion

diced



1
each
green bell pepper

cut into 1/2 inch squares



1
each
red bell pepper

or yellow, cut into 1/2 inch squares



4
medium
tomatoes

or 16 ounce can, peeled, seeded and cut into large pieces



4
teaspoons
cumin

ground



1
teaspoon
coriander

ground



1/2
teaspoon
turmeric





1/2
teaspoon
ginger

ground



1/4
teaspoon
cinnamon





1/4
teaspoon
cayenne pepper





1/2
teaspoon
black pepper





1/4
cup
cilantro

chopped



1/4
cup
parsley

chopped



1
teaspoon
salt





3
cups
water





1
x
cilantro

leaves for garnish

 Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375 degrees.
  
Heat oil in a wide skillet, add eggplant and onion and saute rapidly to distribute oil. Cook until eggplant is somewhat tender, about 15 minutes.
  
Add bell peppers, tomatoes, spices, cilantro and parsley. Drain rice and add to vegetables along with salt. Cook for several minutes, stirring frequently; then add water and bring to a boil.
  
Transfer mixture to baking dish, cover with foil and bake until rice is done, about 45 minutes. 

Garnish with fresh cilantro leaves. Serves 6.
  
Per serving: 249 cal; 4 g prot; 7 g fat; 4 g carb;  chol; 195 mg sod; 6 g fiber; vegan