Eggplant and Cinnamon Rice

Soak the eggplant in water with a half tablespoon of salt

Let it sit for 20 minutes and then squeeze out any excess liquid

Sear the eggplant in half of the olive oil for five minutes

Set aside

Use the remaining olive oil to sauté the onion for two minutes

Add the rice and cook for another two minutes

Add the water, white grape juice, remaining salt, cinnamon, and bring to a boil

Reduce heat, cover, and simmer for 15 minutes or until the rice is cooked

Stir in the eggplant and tomato

Let it sit, covered, for five more minutes

Serve with chopped pistachios.