Egg Plant and Pepper Rice

EGG PLANT & PEPPER RICE
Recipe for four servings

REQUIREMENTS

- Whole grain rice 350g
- Eggplant 1 medium size
- Baked red pepper (tatashe) 2 medium size
- Tomatoes 1 medium size
- Garlic 2 cloves
- Vegetables broth
- (water used in cooking vegetables) 75 ml
- Olive oil 8 table spoons

What you do

Wash and chop the eggplant. Peel the red pepper and cut into strips. Wash and crush tomatoes. Peel and chop the garlic.

Soak the rice in the cold water overnight or in hot water for one hour. Heat the oil in a large frying pan and saut? the pepper and the eggplant. Add the tomato after a few minutes and stir for two more minutes. Add the rice once it has been rinsed. Keep stirring and add the boiling broth.

Add a pinch of salt and stir. Simmer for about 5 minutes. Add the chopped garlic and reduce heat enough for simmering until the rice is done, tender, loose and dry.

Remove from stove and let set for 5 minutes. Serve hot and enjoy.

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