Armenian Eggplant Pilaf (Sumpoogov Prinzi Yeghintz)

Armenia is the oldest Christian nation, and its Church part of the eastern branch of Christianity but somewhat distinct from the Byzantine tradition known as Greek or Eastern Orthodoxy. Like other eastern Christians, Armenians have extensive fasting periods and relatively strict rules for Lent that go beyond the omission of meat to include eggs and dairy products. Oil however is allowed, which helps with this delicious pilaf.

Ingredients
1 eggplant, unpeeled but trimmed and cubed*
1/4 cup olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 teaspoon fresh oregano, chopped
1 can tomatoes (or 3-4 fresh tomatoes, chopped)
1 cup long grain rice
1 1/2 cups hot water
1 tsp salt

Method
In a medium-large saucepan, heat olive oil, add onion and sauté until softened. Add rice, stir and cook gently for a minute, then add remaining solid ingredients and stir again. Add water and salt, bring to the boil, then cover and lower heat to simmer 10 minutes. Water should no longer appear above the rice by this stage; keep covered and turn to the lowest heat possible (use a heat spreader or mat if you have one) for an additional 10 minutes. Remove from heat and let rest another 5 to 10 minutes. Stir gently and serve.

*The eggplant can be sautéd separately first over relatively high heat to brown. This improves flavour; as many will know, eggplant absorbs oil rather greedily, hence doing this separately rather than adding to the onion.