2 eggplants, about 1 1/2 pounds each
1 teaspoon salt
1/4 cup vegetable or olive oil
3 cups finely minced onion
1 tablespoon minced garlic green pepper, seeded and cut into 1 -inch cubes
1 teaspoon dried oregano
1 bay leaf
3 tomatoes, peeled, seeded, and chopped
1 cup raw converted rice
2 1/4 cups boiling chicken stock
salt and pepper to taste
1/2 cup grated kefalotiri cheese
2 tablespoons butter
Complete Book Of Greek Cooking The best recipes from the practical & accomplished cooks who form the Recipe Club of St. Paul's Greek Orthodox Cathedral.
Preheat oven to 400 degrees.
Slice unpeeled eggplants and cut into 1-inch cubes. Place in a colander, sprinkle with salt, cover with a weighted plate, and let stand for 30 minutes.
Heat oil in a heavy skillet. Carefully dry eggplant pieces and add to the skillet. Cook over high heat, stirring occasionally, until lightly browned. Add onion, garlic, green pepper, oregano, and bay leaf while stirring. Stir in tomatoes and reduce heat. Simmer for 5 minutes, or until most of the liquid has evaporated. Pour vegetable mixture into a casserole and stir in the rice and boiling chicken stock. Season with salt and pepper. Sprinkle with cheese and dot with butter. Bake, uncovered, for 30 minutes, or until the liquid has been absorbed by the rice.