Rice with Eggplant (Riso con Melanzane)
Instructions
Peel the aubergines, cut into thick slices before and then dice, put them on a colander, sprinkle with salt and let them lose water for 1 hour.
Spending the time suitable drain well and dry them.
Do heat plenty of oil in a frying pan, dip the Eggplant and fry them, then drain them with a skimmer and put them to lose the grease on absorbent paper towels.
Put in a pan 4 spoons of oil, with a clove of garlic make it Brown, add the tomatoes cut into fillets and let them jump for a few moments, then sprinkle the pretzels, pepateli, add the Eggplant and cook for at least ten minutes on low heat.
Meanwhile, pitted olives.
Boil water, add salt, dip the rice and cook al dente.
Drain the rice, season with the tomato sauce and eggplant, then add the olives, capers and basil leaves.
Stir quickly and serve immediately very hot.
Ingredients and dosing for 4 persons
- 320 g of rice
- 2 eggplant
- 1 clove of garlic
- Basil
- 50 g of black olives
- 6 peeled tomatoes
- Abundant of olive oil
- 30 g of capers
- Salt
- Pepper