Eggplant Pilaf with Pistachios and Cinnamon

• 1 small eggplant (1/2 pound), cut into 1/2-inch cubes
• 2 tablespoons salt
• 1/4 cup extra-virgin olive oil
• 2 medium onions, finely chopped
• 1 cup white basmati rice
• 1 1/2 cups water
• 1/4 cup raisins or dried currants
• 3/4 teaspoon cinnamon
• 1 large tomato, peeled seeded, and finely chopped
• 1/4 cup chopped fresh dill
• 1/4 cup shelled natural pistachios, coarsely chopped

1. Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt.
2. Soak 30 minutes.
3. Drain eggplant and squeeze handfuls to remove excess moisture, then pat dry.
4. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute eggplant, stirring occasionally, until tender and browned, about 7 minutes.
5. Cool eggplant.
6. Cook onions in remaining 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until softened.
7. Add rice and cook, stirring, 2 minutes.
8. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil.
9. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
10. Fluff rice with a fork and gently stir in tomato and eggplant.
11. Let stand, covered, 5 minutes.
12. Uncover and cool 10 minutes.
13. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.

eggplant, salt, extravirgin olive oil, onions, white basmati rice, water, raisins, cinnamon, tomato, dill, shelled natural pistachios

Taken from www.epicurious.com/recipes/food/views/eggplant-pilaf-with-pistachios-and-cinnamon-105030 (may not work)