Ingredients

• 1 cup - wheat berries
• 1 - medium eggplant, cut into a 3/4-inch dice
• 1/2 tsp - red chilli powder, like Cayenne
• 1/4 tsp - turmeric
• 1/2 tsp - garlic powder
• Salt to taste
• 1 tsp - garam masala powder or curry powder
• 2 tbsp - cashew nuts, chopped
• 2 tbsp - golden raisins
• 2 tsp - vegetable oil, like canola
• 1 tsp - mustard seeds
• 4 - small tomatoes or two medium ones, cut into a fairly small dice
• 1 tbsp - minced, fresh rosemary
• Salt to taste

How to Make Wheatberry Pilaf with Eggplant and Rosemary

• Pick over wheat berries for any impurities, place in a strainer, and wash under running water. Cook the berries like you would cook pasta - in lots of water with salt added to it - for about 30 minutes to get a chewy, delicious consistency.
• In a baking dish, toss together the eggplant, 1 tsp oil, chilli powder, turmeric and garlic powder.
• Place in an oven at 400 degrees F and bake for about 15-20 minutes or until the eggplant is really creamy and tender.
• Heat the remaining oil in a skillet.
• Add the mustard seeds and, when they crackle, add the cashew nuts.
• Toast until they begin to just change colour. Add the raisins and garam masala and toss to heat through.
• Now add the cooked, drained wheat berries and eggplant and stir well to mix.
• Add salt and turn off heat.
• Stir in the tomatoes.
• Add minced rosemary. Cilantro or basil would also be great here.