Eggplant with Rice and Peas

Adapted from Fat Free Vegan Kitchen

INGREDIENTS:

• 1 1/2 cups brown rice
• 1 tablespoon oil
• 1 medium eggplant, unpeeled and diced into 1/2 inch cubes
• 1 onion, diced
• about 1 cup diced bell pepper
• 1 can diced tomatoes, undrained
• 4 teaspoons ground cumin
• 1/2 teaspoon tumeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 cup chopped parsley
• 3 cups water
• 1 - 10 ounce package frozen green peas

METHOD:

• Put rice in bowl, cover with water and soak while cutting vegetables
• Heat oil in large skillet, add onion and eggplant and cook for 5 minutes, stirring frequently
• Add pepper, tomatoes, seaonings, parsley, salt to taste and combine
• Drain rice and add to pan with 3 cups of water; bring to a boil
• As soon as mixture begins to boil transfer to large baking dish
• Cover with parchment paper and then tightly with foil on top of parchment paper
• Bake at 375 degrees for 1 hour or until rice is tender
• When rice is tender, remove from oven, stir in frozen peas, recover and let sit 5 minutes until peas are thawed and warm