Eggplant and Oyster Rice Dressing

1. 1

   Bring water and salt to a boil in a 3-quart saucepan.

2. 2

   Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes.

3. 3

   Transfer to a large bowl and fluff with a fork.

4. 4

   Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes.

5. 5

   Transfer to paper towels to drain.

6. 6

   When cool enough to handle, cut eggplant into 1/2-inch pieces.

7. 7

   Preheat oven to 325F.

8. 8

   Heat remaining oil in skillet over moderately high heat until hot but not smoking, then saute onion and bell pepper, stirring, until softened and edges are browned.

9. 9

   Add garlic, oysters (without liquor), and eggplant and saute, stirring occasionally, 1 minute.

10. 10

    Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish.

11. 11

    Cover with foil and bake in middle of oven 1 1/2 hours.

12. 12

    Remove foil and stir in remaining 1/2 cup scallions.

* Per serving · 4 servings · Values may vary.