Cumin Rice with Eggplant and Peas

Ingredients

• 1.5 cups brown rice 
• 15 oz canned tomatoes diced canned (fired roasted would be nice)
• 0.3 teaspoon cinnamon 
• 1 medium eggplant cut into 1/2-inch cubes
• 1.5 cups peas fresh green thawed ()
• 4 teaspoons ground cumin 
• 0.3 teaspoon ground ginger 
• 0.5 teaspoon pepper black
• 1 medium onion diced
• 0.3 cup parsley chopped
• 0.1 teaspoon to 5 chilies red
• 0.5 teaspoon turmeric 
• 3 cups water 
• 1  bell pepper green red yellow cut into 1/2-inch pieces

Equipment

• bowl
• frying pan
• baking paper
• oven
• baking pan
• aluminum foil

Directions

1. Put the rice in a bowl and cover it with water. Set it aside to soak while you cook the vegetables. Lightly spray a large non-stick skillet with oil or cooking spray.
2. Add the eggplant and onion, salt them lightly, and cook, covered, over medium-high heat, stirring often. When the eggplant is soft but not mushy (about 5 minutes) add the peppers, tomatoes, seasonings, parsley, and more salt to taste.
3. Combine well.
4. Drain the water from the rice and add the rice to the pan along with 3 cups water. Increase the heat to high and bring to a boil. When it reaches a boil, transfer it into a large baking dish. (Madison suggests a large earthenware gratin dish, but I used a deep lasagna dish.)
5. Place a piece of parchment paper over the rice and then cover tightly with foil.
6. Bake until the rice is tender, about 50-55 minutes. Stir in the peas and allow the dish to set for 5 minutes before serving.