Rice and peperonata
Instructions
Boil the rice, leave it to drain and add lemon juice.
Saute the onion in oil, add the chopped tomatoes and cook for 10 minutes.
Dice the Eggplant and peppers into strips.
FRY in hot oil and cook in the sauce just Golden, then add 2 tablespoons of vinegar and mix.
Allow to cool and add to the rice.
Ingredients and dosing for 4 persons
- 300 g of rice
- 1 red pepper
- == 1 yellow pepper
- 1 eggplant
- 1 onion
- 2 sauce tomatoes
- Lemon juice
- Olive oil
- Wine vinegar
- Salt