Recipe Name Cumin Rice with Tofu, Eggplant and Pepper Submitted by embrandon Recipe Description A favorite from a vegetarian cookbook Quantity 6 Quantity Unit bowls Prep Time (minutes) 25 Cook Time (minutes) 60 Ready In (minutes) 85

Ingredients Amount Measure Ingredient 1.5 cups Rice, brown, medium-grain 2 tablespoons olive oil 1 tablespoon butter 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant - 10 oz, cut into 1/2 in cubes 1 medium (2-1/2" dia) Onion, chopped 1 small green pepper, cut into 1/2 in squares 1 small red bell peppers, cut into 1/2 in squares 2 medium whole (2-3/5" dia) Tomatoes, chopped 4 teaspoons Spices, ground cumin 0.5 teaspoons tumeric 0.25 teaspoons ground ginger 0.25 teaspoons cinnamon, ground 0.5 teaspoons black pepper, ground 0.25 cups cilantro, fresh, chopped 2 cups chicken broth, fat free, low sodium 1 block tofu (block 1lb) Steps Sequence Step 1 Rinse rice, cover with water, and set aside to soak while you prepare the rest of the vegetables 2 Preheat oven to 375 degrees 3 Warm oil and butter in skillet. Add eggplant and onion. Cook until eggplant is soft, but not mushy (about 5 min.) 4 Add the peppers, tomatoes, spices, and cilantro. Add salt and pepper to taste. Stir carefully, combining everything well. 5 Drain the rice and add it to the pan along with the two cups of chicken broth 6 Turn up the heat and bring broth to a boil. Remove from heat. Add tofu and toss with all other ingredients. 7 Transfer the mixture to a baking dish, preferably and earthenware gratin dish. Cover and bake until the rice is done (about 45 minutes).