1 1/2 c  Brown rice

      2 tb Virgin olive oil

      1 tb Butter

      1    Eggplant (10-12 oz)

           - cut in 1/2-inch cubes
      1 md Onion

           - cut into 1/4-inch squares
           Salt
      1 sm Green bell pepper;

           - cut into 1/2-inch squares
      1 sm Red or yellow pepper

           - or a mixture,
           - cut into 1/2-inch squares
      2 md Tomatoes; peeled, seeded and

           -cut into large pieces -OR-
     15 oz -Canned Tomatoes, drained

           -and cut into large pieces
      4 ts Ground cumin

    1/2 ts Turmeric

    1/4 ts Ground ginger

    1/4 ts Ground cinnamon

    1/2 ts Freshly ground pepper

    1/4 c  Chopped parsley or cilantro

      3 c  Water

      1 c  Dried provolone (optional)

           -=OR=- Monterey Jack
           -=OR=- Muenster cheese
  RINSE THE RICE, cover it with water and set it aside to soak while you
  prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil
  and butter in a large skillet. Add the eggplant and onion, salt them
  lightly, and rapidly saute them to distribute the oil. Cook over medium
  heat until the eggplant is soft but not mushy, about 5 minutes. Add the
  peppers, tomatoes, spices (including the pepper), parsley and more salt to
  taste. Stir carefully, combining everything well. Drain the rice and add it
  to the pan along with 3 cups water. Turn up the heat to bring the water to
  a boil, then transfer everything to a baking dish, such as a large,
  earthenware gratin dish. Lay a piece of parchment over the top, cover with
  foil, and bake until the rice is done, about 45 minutes. Toss the diced
  cheese, if you're using it, into the rice and serve. Serves 4 as a main
  course or 6 to 8 as a side dish.