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Patlicanci Eggplant Pilaf
2 small eggplants
Dice the eggplant into 1/2-inch cubes. Place the eggplant in a colander, mix with salt and let drain for 30 minutes. Wash the rice and set aside. Rinse the eggplants under running water. Let dry. Heat the olive oil in a heavy saucepan and sauté the eggplants until golden. Remove the eggplant from the pan. sauté the onion and garlic in the same oiland after a few minutes, stir in the eggplant. Spread the uncooked rice over the eggplant, onion and garlic and then cover with the chopped tomatoes. Season to taste with freshly ground pepper. Add the chicken stock, or water, and bring to a boil. Do not stir. Cover and cook over low heat for 30 minutes. Remove from the heat and leave covered 10 minutes before serving. Serve hot with chopped parsley.
Tasting Notes—October 1998