Rice with vegetables (2)
Instructions
Wash and peel the eggplant, Zucchini and onion.
Cut the Eggplant into small cubes and put them in a colander to drain.
Let them drain for 15 minutes, then rinse under water and dry with paper towels.
Keep them aside.
Cut the zucchini slices.
In a pan take heat four tablespoons of olive oil and sbriciolatevi over the chili.
Add the zucchini slices and let it Brown.
Add salt and pepatele and drain.
In the same pan of cooking Zucchini, pour the Eggplant cubes and fry them.
Drain and add to Zucchini.
Chop the onion.
Cut the bacon into small cubes.
In another bowl, then heat the saucepan, heat remaining oil and the cubes of bacon and the chopped onion.
Add the tomatoes, raise the heat and cook for 10 minutes, stirring.
Add salt and pepper.
In a saucepan, bring to boiling salted water and lessatevi rice.
Drain it al dente transfer it into the pan with the tomato sauce.
Do jump for 5 minutes.
Remove from heat, add the zucchini and eggplant, stir and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 400 g of tomato pulp
- 30 G = = In a Bacon Slice
- 5 tablespoons of olive oil
- 1/2 spicy chili
- 1 eggplant
- 2 zucchini
- Salt
- Pepper