Ingredients
For the rice layer:
- 2 1/2 cups cooked brown rice
- 3 tablespoons chopped, pitted green olives
- 3 tablespoons chopped fresh cilantro leaves
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
For the chickpea layer:
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Zest of 1 lemon
- 1 1/2 cups cooked chickpeas, rinsed and drained
- 1/4 cup white wine
- Kosher salt and freshly ground black pepper
For the eggplant layer:
- 1/2 eggplant, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup grape tomatoes, halved
- 2 cups shredded cooked chicken, such as leftover rotisserie chicken or about 2 cutlets, cooked and shredded
- Special equipment: 4 (1-pint) jam jars
Directions
To make the rice layer:
Place the rice in a medium bowl. In a small bowl, whisk together the olives, cilantro, oil, vinegar, and salt, and pepper to make a light vinaigrette. Drizzle the dressing over the rice and toss to coat completely.
To make the chickpea layer:
In a large saute pan, heat the olive oil, then add the onions and cook over medium heat until very tender and beginning to brown, about 10 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne, and lemon zest and cook until fragrant, about 1 minute. Add the chickpeas and stir to coat. Turn the heat up to high and deglaze the pan with the wine. Remove the pan from the heat, season with salt, and pepper, to taste and set aside.
To make the eggplant layer:
Place the eggplant cubes in a colander and salt liberally. Let rest for 20 to 30 minutes and then blot with paper towels. In a large saute pan, heat the olive oil over medium-high heat and cook the onions until tender. Add the blotted eggplant. The eggplant will absorb the oil, but only add more if the eggplant is very dry. Cook for 5 minutes on medium heat, turning occasionally. Add the garlic, and lower the heat, adding a little more oil, if necessary. Season the mixture with salt, and pepper, to taste and cook until the eggplant is tender, about 3 or 4 more minutes. Add the tomatoes and cook for a minute to soften just a little and force the juices to release. Turn off the heat. Season with salt, and pepper, and set aside.
To assemble the jars:
Layer the ingredients decoratively in 4 jam jars starting first with the rice, followed by chick peas, eggplant, chicken, and topped with another layer of rice. Cover and refrigerate for 2 hours or overnight to prepare for picnic.
