Eggplant Pilaf with Pistachios and Cinnamon

Ingredients

• 1 cup rice white
• 0.8 teaspoon cinnamon 
• 0.3 cup currants dried
• 0.5 pound eggplant cut into 1/2-inch cubes
• 0.3 cup optional: dill fresh chopped
• 0.3 cup olive oil extra virgin extra-virgin
• 2 medium onion finely chopped
• 0.3 cup pistachios shelled coarsely chopped
• 2 tablespoons salt 
• 1 large tomatoes peeled seeded finely chopped
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• microwave

Directions

1. Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt. Soak 30 minutes.
2. Drain eggplant and squeeze handfuls to remove excess moisture, then pat dry.
3. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
4. Cook onions in remaining 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until softened.
5. Add rice and cook, stirring, 2 minutes.
6. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
7. Fluff rice with a fork and gently stir in tomato and eggplant.
8. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.
9. Pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.