Eggplant cubes with rice
Jul04

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Eggplant cubes with rice

Posted on Jul 4, 2010 in Main Dishes | 6 comments

INGREDIENTS
  • 1 large eggplant flask (cut into cubes)
  • 1 medium zucchini (cut into cubes)
  • 1.5-2 medium potatoes (cut into cubes)
  • 1 dry onion (chopped)
  • 400gr tomato juice
  • 200gr-300gr water
  • 4 tablespoons olive oil
  • 2-3 handfuls of rice Carolina
  • salt, pepper, oregano
METHOD
  1. Pour olive oil in a pot to heat and saute onion.
  2. Add the hard vegetables (potatoes, zucchini) and saute them.
  3. Add the tomato juice and water and let it boil for about 10′.
  4. Add the cubes of eggplant and stir gently.
  5. Add salt, pepper, oregano and stir gently again and cook for 5′-10′.
  6. Clean the rice, wash it and add it to the pot.
  7. Lower the heat (in half) and stir gently often so does not dispel our materials and the rice does not stick to the bottom of the pot.
  8. As long as the rice soften, the dish is ready.
TIP 1: Because the eggplant is gettin black, you can cut it into cubes at the last moment.
TIP 2: You may need to fill out more water so the rice not to stick in the pot.