Cubed Eggplant	Cooked Brown Rice

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Ratatouille Provencal

Source: Great Recipes From Leading St. Louis Restaurants, 1981

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Ingredients

• 1/4 cup unrefined corn oil

• 2 medium onions, halved and thinly sliced

• 1 medium eggplant, cut into 1 in cubes

• 4 medium zucchini, sliced

• 2 medium green peppers, cut into medium-sized chunks

• 1 tsp granulated garlic

• 2 1/2 tsp Herbamare

• 1/2 tsp thyme

• 1/2 tsp marjoram

• 5 fresh tomatoes, cut into large chunks

• 1/4 cup tomato paste

• Cooked brown rice (see below)

• 2 cups coarsely grated mozzarella and brick cheese

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Preparation

Preheat oven to 400 degrees.

Sauté the onions, eggplant, zucchini, green peppers and seasonings in the corn oil for a few minutes. Add the tomatoes and simmer for 5 minutes.

Remove 1 cup of liquid from the vegetables and put it in a saucepan with the tomato paste. Stir and heat, and add to the vegetables.

In individual serving casseroles, put a layer of 1 cup cooked rice, then a layer of vegetables and top with the cheese.

Bake in the oven for 4 to 5 minutes or until the cheese is slightly browned.

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Brown Rice

• 3 cups brown rice

• 4 1/2 cups water

• 1/2 cup dried parsley

• 1 Tbsp tamari

• 1 1/2 tsp sea salt

• Splash of corn oil (unrefined)

Rinse the rice under cold running water, quickly but thoroughly. Put all the ingredients in a pot and cover tightly. Bring to a boil, lower the heat and simmer for 45 minutes over low heat, with an asbestos pad under the pot. When cooked, all the water will be absorbed and the rice will just be tender.