Title: Eggplant provencale
 Categories: Main dish, French, Vegetarian
      Yield: 6 Servings
 
  1 1/2 c  Uncooked brown rice
      1 tb Olive oil
      1 pn Saffron
      3 c  Water
  1 1/2 ts Salt

MMMMM--------------------------EGGPLANT-------------------------------
      2 tb Olive oil
      3 md Eggplants
    1/4 c  Water
    1/4 c  Sherry

MMMMM-------------------------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

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Tomato juice
    1/2 c  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"