nutritional information

1. Place colander in sink or bowl. Place eggplant cubes in colander, and sprinkle generously with salt. Toss to combine, and let sit 1⁄2 hour. Drain on paper towel-lined plate.
2. Heat 2 Tbs. olive oil in large nonstick skillet over medium-high heat. Add eggplant, and cook 10 minutes, or until browned, stirring occasionally. Transfer eggplant to plate lined with paper towels to drain.
3. Add 2 Tbs. oil to skillet; reduce heat to medium. Stir in onions and pine nuts; cook 5 minutes, stirring, or until onions are translucent. Add rice, and cook 5 minutes, or until pine nuts begin to brown. Stir in allspice and cinnamon; cook 1 minute. Add eggplant, tomatoes, chickpeas, currants, bay leaf and 3 cups water. Add salt and black pepper to taste. Reduce heat to low; cover, and simmer 20 minutes.
4. Remove pan from heat, and let sit, covered, 10 minutes. Sprinkle with parsley, and serve immediately.

February 2006

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  Curried Greens

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  Double Soy Chili with Zucchini and Corn

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  Emerald Rice Cakes

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  Cannellini al Gratin

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  Chilled Pea Soup

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  Summer Rolls with Marigolds and Nasturtiums

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  Spring Vegetable Minestrone

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  Banana Smoothie

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  Ultimate Veggie Fried Rice