Eggplant pilaf in olive oil

Yield: 8 Servings

1 md Eggplant Salt      2 c Long grain rice Water
3/4 c Olive oil      3 ea Chopped onions
2 tb Pine nuts      1 lg Ripe tomato diced
2 tb Currants      1 tb Sugar
2 ts Cinnamon      2 ts Allspice Salt & pepper
1 c Fresh dill

chopped Cut stem off eggplant. Using vegetable peeler peeling lengthwise remove a strip of skin leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible but don't tear the eggplant. Soak rice in hot water mixed with 2 ts salt until the water turns cool. Drain well & set aside. Heat olive oil in a heavy pan & cook eggplant cubes stirring frequently. till tender & golden brown on all sides. Drain to remove excess oil. Add onions & pine nuts to same pan. Saute for 15 to 20 minutes. Stir in the rice & cook stirring frequently for 8 to 10 minutes. Stir in eggplant & rest of ingredients except dill. Add 3 cups hot water bring to a boil cover & cook over medium heat for 5 minutes. Reduce heat to low & cook till all the water has been absorbed. Stir in the dill. Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes. Stir. Serve cold. Ayla Esen Algar The Complete Book of Turkish Cooking