Eggplant Pilaf in Olive Oil

Description
This recipe is for 3 servings.

Ingredients

 * 1 medium eggplant
 * salt
 * 2 cups long-grain rice
 * water
 * ¾ cup olive oil
 * 3 chopped onions
 * 2 tbsp pine nuts
 * 1 large ripe tomato, diced
 * 2 tbsp currants
 * 1 tbsp sugar
 * 2 tsp cinnamon
 * 2 tsp allspice
 * salt and pepper
 * 1 cup fresh dill, chopped

Directions

 * 1) Cut stem off eggplant.
 * 2) Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on.
 * 3) Continue to peel in this striped fashion.
 * 4) Cube eggplant into 1" cubes.
 * 5) Sprinkle generously with salt and set aside for 3 hours. Rinse well.
 * 6) Drain as well as possible, but don't tear the eggplant.
 * 7) Soak rice in hot water mixed with 2 ts salt, until the water turns cool.
 * 8) Drain well and set aside.
 * 9) Heat olive oil in a heavy pan and cook eggplant cubes, stirring frequently.
 * 10) Till tender and golden brown on all sides.
 * 11) Drain to remove excess oil.
 * 12) Add onions and pine nuts to same pan.
 * 13) Saute for 15 to 20 minutes.
 * 14) Stir in the rice and cook, stirring frequently, for 8 to 10 minutes.
 * 15) Stir in eggplant and rest of ingredients except dill.
 * 16) Add 3 cups hot water, bring to a boil, cover and cook over medium heat for 5 minutes.
 * 17) Reduce heat to low and cook till all the water has been absorbed.
 * 18) Stir in the dill.
 * 19) Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel and put the lid on top of that.
 * 20) Set pan on a heat diffuser over the lowest possible heat and leave it for 30 minutes. Stir.
 * 21) Serve cold.