| 1 1/2 | c | Brown rice |
| 2 | tb | Virgin olive oil |
| 1 | tb | Butter |
| 1 | | Eggplant (10-12 oz) cut in 1/2-inch cubes |
| 1 | md | Onion cut into 1/4-inch squares |
| | Salt |
| 1 | sm | Green bell pepper; cut into 1/2-inch squares |
| 1 | sm | Red or yellow pepper or a mixture, cut into 1/2-inch squares |
| 2 | md | Tomatoes; peeled, seeded and cut into large pieces -OR- |
| 15 | oz | -Canned Tomatoes, drained and cut into large pieces |
| 4 | ts | Ground cumin |
| 1/2 | ts | Turmeric |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground cinnamon |
| 1/2 | ts | Freshly ground pepper |
| 1/4 | c | Chopped parsley or cilantro |
| 3 | c | Water |
| 1 | c | Dried provolone (optional) =OR=- Monterey Jack =OR=- Muenster cheese |
