Spiced Brown Rice Pilau with Eggplant Recipe

Peel and cut eggplant into 1-inch (2.5 cm) cubes. Toss with 1 tbsp (15 mL) of the oil and ¼ tsp (1 mL) of the salt. Place on rimmed baking sheet and roast in 450F (230C) oven until browned, about 20 minutes; set aside.

Pour 3-¾ cups (925 mL) warm water over rice; soak for 10 minutes. Drain through sieve, reserving water.

In Dutch oven or large skillet, heat remaining oil over medium heat; add cloves, cardamom, bay leaves, cassia and fennel and cumin seeds. Fry until spices begin to crackle, about 30 seconds. Add onion and fry, stirring, until onion starts to colour, 5 to 6 minutes. Add garlic, chilies, coriander, curry paste, ginger and remaining salt; fry until fragrant, about 2 minutes.

Add rice; stir until coated with spices and oil; stir in eggplant and tomatoes. Pour in soaking water; bring to boil. Reduce heat to low; simmer, covered, for 30 minutes. Stir in chickpeas; cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff with fork. Garnish with coriander.

Makes 6 servings.