Lenten Recipes: Rice Pilaf with Eggplant (Sumpoogov Prinzi Yeghintz)

1 eggplant, about 1 pound, unpeeled

1/4 cup olive oil

1/2 cup coarsely chopped onion

2 cloves garlic, mashed

1 teaspoon minced, fresh oregano (or basil)

1 cup crushed canned tomatoes

1/2 cup long grain rice

3/4 cub boiling water

Salt to taste

1/2 teaspoon ME red pepper, or to taste

Freshly ground black pepper

1. Trim off eggplant ends.  Cut eggplant into 3/4-inch chunks.  Set aside.

2. Heat olive oil in a wide saucepan, add onion and sauté until wilted, about 5 minutes.  Add garlic and remaining ingredients.  Stir, then add eggplant and stir again.

3. Bring to the boil, lower heat to simmer 10 minutes, taste to adjust seasonings, then cook additional 10 minutes, or until rice is done.

4. Remove from heat and let rest 5 to 10 minutes.  Stir gently, and then serve.

Yields: 4 servings

Note: One 14-ounce can Italian plum tomatoes will yield 1 cup crushed tomatoes and 3/4 cup tomato juice, which can substitute for the water.  Any leftovers can be served at room temperature.

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The 40 Days of Lent: Selected Armenian Recipes by Alice Antreassian Order from St. Vartan Gift and Book Store (212) 686-0710 Item # CB007 $14.50 $9 shipping $1.50 each additional item

Try these other Lenten recipes:

Spinach Soup (Shomini Aboor)

Armenian Potato Salad (Haygagan Kednakhuntzori Aghtsan)

Stuffed Grape Leaves (Derevi Patooyt or Yalanchi)

Broiled Fish Kebob (Khorovadz Tsoog)

Rice Pilaf with Eggplant (Sumpoogov Prinzi Yeghintz)

Peas in Tomato Sauce (Loligov Volorn)

Petites Choregs (Manr Choregner)

Orange Sesame Crisps (Nareenchi Shooshmayov Pleet)