1 1/2 c Brown rice

2 tb Virgin olive oil

1 tb Butter

1 Eggplant (10 12 oz)

cut in 1/2 inch cubes 1 md Onion

cut into 1/4 inch squares Salt 1 sm Green bell pepper;

cut into 1/2 inch squares 1 sm Red or yellow pepper

or a mixture, cut into 1/2 inch squares 2 md Tomatoes; peeled, seeded and

cut into large pieces OR 15 oz Canned Tomatoes, drained

and cut into large pieces 4 ts Ground cumin

1/2 ts Turmeric

1/4 ts Ground ginger

1/4 ts Ground cinnamon

1/2 ts Freshly ground pepper

1/4 c Chopped parsley or cilantro

3 c Water

1 c Dried provolone (optional)

=OR= Monterey Jack =OR= Muenster cheese RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish. DEBORAH MADISON PRODIGY GUEST CHEFS COOKBOOK