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Ybor City Vegetable Paella
1 medium eggplant
1 medium onion, diced
1/3 cup olive oil
1/2 lb fresh mushrooms, cut in half
2 small zucchini, cut into 3/4-inch pieces
6 cups water
16 oz package converted rice
9 oz package frozen artichoke hearts, thawed
2 medium tomatoes, cut into 3/4-inch pieces
3/4 tsp salt
1/2 tsp treads of saffron, crushed
1/4 tsp pepper
15 oz can garbanzo beans (chick-peas), drained
10 oz package frozen English peas
3 oz jar pimiento-stuffed olives, drained
Cut eggplant in half lengthwise; cut each half crosswise in 1/2-inch
thick slices. Set aside. Saute onion in oil in a large ovenproof
Dutch oven over medium-high heat, stirring constantly, 3 minutes
or until tender. Add mushrooms and zucchini, and cook 4 minutes,
stirring occasionally.
Add reserved eggplant, and cook 3 minutes or until eggplant is
crisp-tender, stirring frequently. Add water and next 6 ingredients;
stir well. Bring to a boil; place pan in oven. Bake, uncovered,
at 350F for 50 minutes or until rice is tender and liquid is
absorbed. Stir in garbanzo beans, peas and olives. Cover and bake
an additional 15 minutes or until thoroughly heated. Serve
immediately.
Yield: 8 Servings
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Paella 01