Recipe: Eggplant and Rice Pilaf

Eggplant and Rice Pilaf

2/3 lb. eggplant (about)
2 TBL olive oil, divided
1 small onion, minced
1 large clove garlic, finely minced
1 large tomato, diced
2/3 cup basmati or long-grained rice
1 oz. orzo (or vermicelli/spaghetti, broken into 1 inch pieces)
14-oz can low-salt chicken broth
1/2 tsp salt
1/4 tsp garam masala (OR add a pinch of
cinnamon and a couple of cloves to the pot
while cooking, and add lots of ground
pepper)
2-3 TBL currants or raisins
2-3 TBL pine nuts (or almonds or pistachios)

Cut the eggplant into 3/4" slices, and then into 3/4" dice. In a non-stick pan, heat 1 TBL olive oil and saute eggplant, stirring to lightly brown all over (alternatively, bake eggplant slices in hot oven until barely soft and dice - saves on a bit of oil, but takes a bit longer). Remove eggplant. Add remaining oil to pan and saute onion until soft but not browning. Add rice and pasta and saute until coated. Add garlic and tomato, stir for a minute, and add chicken broth. Cover and simmer over very low heat until the rice and pasta are cooked and all the liquid is absorbed (about 15-20 minutes - watch and add a bit of water if the pilaf looks too dry). Stir in raisins and nuts, sprinkle with garam masala and let sit for a few minutes before serving.