Vegetarian vegetable stir-fry with rice

Ingredients for 3 servings:

• 1 eggplant(s)
• 1 small bell pepper(s), red
• 1 onion(s)
• 2 garlic cloves
• 130 g chickpeas, from the can, drained
• 1 can tomatoes, chopped, approx. 400 g
• 125 g feta cheese
• 1 cup of rice (coffee cup)
• 2 tbsp sambal oelek
• Salt
• Cayenne pepper
• curry powder
• Paprika powder, hot
• possibly vegetable stock powder
• 1 shot of red wine
• 1 sprig of parsley for garnishing
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely chop the onion and garlic and fry in a little oil. Dice the eggplant and bell pepper and add them once the onion has become slightly translucent. Rinse the chickpeas in a sieve until the water runs clear, then add them to the pan. Season the vegetables well and fry over medium heat for about 10 minutes until lightly browned, stirring occasionally. Meanwhile, cook 1 cup of rice with twice the amount of water and a little salt or vegetable stock powder until the water has completely evaporated and the rice is tender. Mix the sautéed vegetables with the sambal oelek and the can of tomatoes. Optionally, add a splash of red wine for a fruitier flavor. Simmer for a few minutes and stir in the feta during the last 2 minutes. Chop the parsley and use it as a topping.