Eggplant Pilaf in Olive Oil

Description
This recipe is for 3 serves.

Ingredients

 * 1 	med  	Eggplant
 * Salt
 * 2 	cup 	Long grain rice
 * Water
 * 3/4 	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 & 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 & set aside for 3 hours.
 * 6) Rinse well.
 * 7) Drain as well as possible, but don"t tear the eggplant.
 * 8) Soak rice in hot water mixed with 2 ts salt, until the water turns cool.
 * 9) Drain well & set aside.
 * 10) Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently.
 * 11) Till tender & golden brown on all sides.
 * 12) Drain to remove excess oil.
 * 13) Add onions & pine nuts to same pan.
 * 14) Saute for 15 to 20 minutes.
 * 15) Stir in the rice & cook, stirring frequently, for 8 to 10 minutes.
 * 16) Stir in eggplant & rest of ingredients except dill.
 * 17) Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes.
 * 18) Reduce heat to low & cook till all the water has been absorbed.
 * 19) Stir in the dill.
 * 20) Ensure that the skillet lid has a very good seal.
 * 21) Cover the skillet with a clean towel & put the lid on top of that.
 * 22) Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.
 * 23) Stir.
 * 24) Serve cold.