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About the Dish

1 small Yellow Onion
1/8 teaspoon Saffron
3/4 cup Brown Rice
1 - 1 1/4 pounds Eggplant
6 ounces Sweet Peppers
10 ounces Plum Tomatoes
1/4 cup Red Currants
1/4 teaspoon Beautiful Briny Sea French Picnic Salt
4 sprigs Parsley
1 ounce Sliced Almonds
Per Serving
Calories 704
Total Fat 27 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 18 g
Cholesterol 0 mg
Sodium 458 mg
Total Carbohydrates 101 g
Dietary Fiber 18 g
Sugar 32 g
Protein 15 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Remove and discard eggplant stem and leaves; cut eggplant flesh into 1-inch cubes. Remove and discard pepper stems and seeds; thinly slice flesh. Cut tomatoes into 1/2-inch cubes, discarding stems. Peel and halve onion. Dice 1 half; thinly slice the other half. Pick and roughly chop parsley leaves.
Place a small saucepan over medium heat. Add 1 tablespoon olive oil and diced onion. Cook, stirring, until onion starts to turn translucent, 2-3 minutes. Add saffron & brown rice. Add 1 3/4 cups water, stir, and increase heat to high. When water boils reduce heat to low, and simmer until water is absorbed and rice is tender, about 45 minutes.
Place a large sauté pan over high heat. Add remaining 2 tablespoons olive oil. When oil is hot add eggplant, spreading in a single layer if possible. Cook until eggplant is browned on the bottom, 3-4 minutes. Flip eggplant. Reduce heat to medium, and add sliced onion. Cook, stirring occasionally, until onion is translucent, about 2 minutes more.
Add peppers, and cook, stirring occasionally, until peppers start to deepen in color, 2-3 minutes.
Add diced tomato, currants, cooking sherry, 1/4 cup water and 1/4 teaspoon French Picnic Salt. Bring to simmer, reduce heat to low, cover, and cook until peppers are tender but not mushy, about 10 minutes. Taste and season as desired with French Picnic salt.
Divide rice between 2 plates or bowls. Top with eggplant, and garnish with parsley and almonds. Enjoy!