Title: Eggplant pilaf in olive oil
 Categories: Main dish, Turkish, Rice, Vegetarian
      Yield: 8 Servings
 
      1 md Eggplant
           Salt
      2 c  Long grain rice
           Water
    3/4 c  Olive oil
      3    Chopped onions
      2 tb Pine nuts
      1 lg Ripe tomato, diced
      2 tb Currants
      1 tb Sugar
      2 ts Cinnamon
      2 ts Allspice
           Salt & pepper
      1 c  Fresh dill, chopped
 
  Cut stem off eggplant.  Using vegetable peeler, peeling lengthwise,
  remove a strip of skin, leave next strip on.  Continue to peel in
  this striped fashion.  Cube eggplant into 1" cubes.  Sprinkle
  generously with salt & set aside for 3 hours.  Rinse well.  Drain as
  well as possible, but don't tear the eggplant.
  
  Soak rice in hot water mixed with 2 ts salt, until the water turns
  cool. Drain well & set aside.
  
  Heat olive oil in a heavy pan & cook eggplant cubes, stirring
  frequently. till tender & golden brown on all sides.  Drain to remove
  excess oil.
  
  Add onions & pine nuts to same pan.  Saute for 15 to 20 minutes. Stir
  in the rice & cook, stirring frequently, for 8 to 10 minutes. Stir in
  eggplant & rest of ingredients except dill.  Add 3 cups hot water,
  bring to a boil, cover & cook over medium heat for 5 minutes. Reduce
  heat to low & cook till all the water has been absorbed.  Stir in the
  dill.
  
  Ensure that the skillet lid has a very good seal.  Cover the skillet
  with a clean towel & put the lid on top of that.  Set pan on a heat
  diffuser over the lowest possible heat & leave it for 30 minutes.
  Stir. Serve cold.
  
  Ayla Esen Algar, "The Complete Book of Turkish Cooking"