Vegetable Paella With Saffron And Curry – Bon Appetit

lengthwise,

cut into 1/3 -inch-thick slices 2 sm Japanese eggplants,

cut -crosswise into 1/2-inch -wide slices 1 tb Plus 1/4 C olive oil 7 ts Minced garlic 1 ts Grated orange

peel 1/2 ts Curry powder 2 Red bell peppers, coarsely -chopped 1/2 Red onion, coarsely chopped 1 tb Chopped fresh rosemary OR 1 ts Dried 2 c Arborio rice* or medium- -grain rice 6 c (or more) canned vegetable -broth 1 ts Saffron threads 1/2 ts Dried crushed red pepper 1/2 c Frozen artichoke hearts, -thawed 1/2 c Pimiento-stuffed green -olives, halved 3/4 c Chopped green onions 1/2 c Fresh or frozen peas 1/2 c Chopped fresh parsley 4 Lime wedges

Combine zucchini, eggplants, 1 T oil, 2 t garlic, orange

peel and curry in bowl.

Let stand 2 hours.

Heat 1/4 C oil in heavy Dutch oven over medium heat.

Add bell peppers, red onion, rosemary and 5 t garlic; saute 2 minutes.

Add rice; stir 2 minutes.

Add eggplant mixture, 6 C broth, saffron and dried red pepper; bring to boil.

Reduce heat; simmer 10 minutes.

Add artichokes and olives;

simmer until rice is creamy but still firm, stirring often and adding more broth if dry, about 10 minutes.

Add green onions and peas; cook 3 minutes, stirring often.

Season with salt and pepper.

Add parsley.

Serve with lime.

Arborio, an Italian short-grain rice, is available at Italian markets.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl &