Salmon, red rice, and eggplant Jo Jo's

This is my twist on an easy way to dress up salmon that's quick and always a hit!

Ingredients:

• 2 four oz pieces of salmon (I got the "tomato basil" ones from the fresh fish market at Giant Eagle)
• 1 c long grain rice
• 1 c water
• 1 can of diced tomatoes (basil, garlic and oregano seasoned)
• 1 egg plant
• 2 glugs olive oil
• salt and pepper
• rock salt ("Jal Jeera" is the Indian name, or "Chaat Masala" ... I think Casey referred to this as "house seasoning")

 Red Rice

1. Combine rice, water and canned tomatoes in a medium pot
2. Uncovered, bring to a rolling boil
3. Reduce heat to LOW, cover, and let simmer 15 minutes.
4. Remove from heat and let stand until the meal finishes cooking. Resist the urge to open the lid when you remove it from the heat. Just let it be, child.

**Get this started because it can sit for as long as the meal takes to cook.

Salmon
1. Preheat oven to 400 F, put salmon on a baking tray

Eggplant Jo Jo's

1. Cut eggplant into 2" rings, slice rings in half (into two half circles), stand the half circles up, and slice them into 2 wedges.
2. Drizzle with olive oil.
3. Season with salt, pepper, rock salt
4. Add to baking tray (with salmon if you're a one pan weirdo like me...)

Bake

1. Bake Salmon and Eggplant at 400 for 15 minutes.

Voila! Fresh, yummy, healthy, and quick! Joe's review: "...the rice came out soft and perfect... I give it a 3.5 out of 4" (Cue: Jolene gives Joe a nasty look and clears throat) "Actually, 3.9 out of 4." Moral of the story, Don't piss off the cook... duh!