1 med. eggplant, peeled and cubed
1/4 c. butter
Salt and fresh pepper
1 sweet pepper, coarsely chopped
1 lg. onion, chopped
1 c. canned plum tomatoes
2 c. uncooked brown rice
1 tbsp. ground cumin
2 c. chicken broth
1 c. water

Preheat oven to 375 degrees. Heat butter in large oven-proof pot and put in eggplant. Sprinkle occasionally with salt and pepper until soft but not mushy. Add tomatoes, rice, cumin, broth, and water. Bring to boil, then cover tightly and place in oven. Bake 30 to 35 minutes. Fluff rice and serve hot.