Eggplant & Tomato Stew with Rice

Directions

1. Prepare the rice according to package instructions and set aside.

2. Dice the eggplant into 1" cubes.
3. Boil a large pot of water. Add the tomatoes and cook for one minute, then immediately submerge in an ice bath to stop the cooking. Once cooled, peel the tomatoes from the top down and roughly chop into pieces.
4. Add the tomatoes and eggplant to a large pot.
5. Drizzle the olive oil over the vegetables, and add in the spices, water, and garlic.
6. Cover the pot and place it over medium-high heat. Let cook until it comes to a boil, then lower the heat to medium-low and cook for 35-45 minutes, until it gets saucy.
7. Stir in the chopped parsley.
8. Plate the rice in a shallow bowl and top with the tomato and eggplant sauce. Garnish with fresh parsley.