Ingredients

1/4 C. rice
1 1/2 C. boiling water with 1/2 tsp. salt
1/4 C. olive oil
1 large eggplant, peeled
3/4 C. minced onion
1/2 C. minced green pepper
1 clove garlic, minced
1/2 C. minced parsley
1/4 C. fresh mint or 1 tsp. dried mint
1/2 C. raisins
1/2 C. slivered almonds
1 1/2 C. canned tomatoes or 2 C. fresh tomatoes, diced
salt and pepper to taste

Cooking Instructions

Boil the rice in salted boiling water for about 15e minutes. Heat olive oil; add chopped egg plant, onion, green pepper, and garlic. Cook until tender. Add parsley, mint, raisins, nuts, and tomatoes. Combine with rice, salt and pepper. Put in a greased casserole dish. Bake in a 375º oven for 40 to 60 minutes. Serves 6 to 8.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)