Italian tomato stew with rice

Ingredients for 4 servings:

• 250 g rice (risotto rice)
• 500 ml salt water
• n. B. water
• 2 tsp, leveled turmeric
• 1 onion(s)
• 300 g broccoli, fresh
• 1 eggplant(s)
• 215 g carrot(s), finely chopped
• 800 ml tomato(s), chopped from the can
• salt and pepper
• Spice(s) of your choice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

suitable for vegetarians and meat lovers, quick to prepare

Cook the rice in salted water with turmeric as usual. Meanwhile, halve the onion, slice it, and then cut it into thirds. Sauté it in a pan. Remove the thick stalks from the broccoli and cut it into florets. Add it to the onions, sauté, and add a little water. Finely slice the eggplant, add it, and season to taste. Drain the finely chopped carrots and mix them in. Finally, add the chopped tomatoes, stir well, heat briefly, and serve on plates alongside the rice. Meat lovers would enjoy this with a chicken leg.