Tomatoes – Peppers – Rice

Quarter the tomatoes and remove the seeds. Finely dice the tomato flesh and onion. Peel and chop the garlic clove and grate with a little salt with the tip of a knife.

Heat a little olive oil in a saucepan. Sweat tomatoes and onions in it, add garlic paste and cook briefly while stirring. Add a little sugar and keep stirring until it has dissolved. Add parika and cook briefly. Add ajvar and tomato paste. Mix everything well. Stir in the rice and pour in the vegetable stock.

Let the whole thing simmer, stirring occasionally, until the rice is cooked through. Finely chop the parsley. Season again to taste and stir in the parsley just before serving.

It is advisable to have a little more stock ready. Sometimes the rice needs more liquid and you have to pour it in between meals. The rice should be about the consistency of risotto. Vegetarians simply replace the chicken broth with vegetable broth.