Eichkatzerl's rice casserole

Ingredients for 4 servings:

• 1 large eggplant(s)
• 200 g rice
• 2 garlic cloves
• 3 tbsp tomato paste
• 2 tbsp paprika paste
• 1 m.-sized onion(s)
• salt and pepper
• Cayenne pepper
• Sugar
• 800 ml water
• 100 g feta cheese, light
• oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Low-fat, with eggplant and feta

Wash the eggplant and slice it. Sprinkle each slice with a little salt and let it stand for a few minutes until it has absorbed some of the water. Pat off any excess liquid with a paper towel. Chop the onion and sauté it in a little oil. Add the tomato and bell pepper puree and fry everything. Pour in the water and bring to a boil briefly. Press the garlic clove into the liquid. Season generously with salt, pepper, cayenne pepper, and sugar. Now add the rice and bring everything to a boil again. Grease a baking dish with a little oil. Cover the bottom with eggplant slices. Pour half of the rice mixture over the eggplant. Layer more eggplant and spread the rest of the rice on top. A layer of eggplant slices completes the casserole. Crumble the feta cheese and sprinkle it over the casserole. Place the dish in the oven preheated to 180°C (top/bottom heat) and bake for about 30 minutes. If you like, you can of course use full-fat feta or other grated cheese (e.g. Gouda).