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Eggplant – tomatoes – vegetables with rice

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Ingredients for 2 servings:

  • 3 tomatoes
  • 1 m.-large eggplant(s)
  • 1 onion(s)
  • 1 cup(s) rice
  • 2 cups water
  • 1 tsp olive oil
  • salt and pepper
  • basil
  • Garlic

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the rice with the water and a pinch of salt according to the instructions. Meanwhile, heat the olive oil in a pan and briefly fry the diced onion. Then add the diced eggplant and fry briefly. Finally, add the diced tomatoes and seasonings to taste. Cover and simmer for a few minutes over low heat. Serve with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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