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1
Preheat oven to 450 degrees.
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2
Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste.
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3
Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface.
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4
Transfer to a bowl and toss with 1 tablespoon of the olive oil.
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5
Line a baking sheet with foil and oil the foil with olive oil.
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6
Lay the diced eggplant on the foil in 1 layer.
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7
Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots.
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8
Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!).
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9
Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes.
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10
Carefully remove from the foil.
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11
Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
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12
Preheat oven to 350 degrees.
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13
Oil a 2-quart baking dish or gratin.
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14
Heat remaining oil over medium heat in a medium size skillet and add onion.
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15
Cook, stirring, until tender, about 5 minutes.
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16
Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant.
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17
Remove from the heat.
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18
If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot.
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19
Whisk eggs in a large bowl.
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20
Whisk in milk and salt and pepper to taste.
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21
Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well.
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22
Stir in cheese and optional rice and combine well.
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23
Scrape into prepared baking dish.
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24
Bake 35 to 40 minutes, until lightly browned.
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25
Remove from oven and allow to sit for 10 minutes before serving.
