Eggplant with tomato rice

Eggplant with tomato rice

A very simple Greek recipe. Contains quite a lot of oil, but then it's all olive oil, which is full of polyunsaturates, so this is actually healthy (IMPORTANT: This only works with olive oil, do not use any other kind of oil, as it will taste utterly awful if you do!). Serves two to three, as usual.

  • 1 large eggplant (about 300 grams), cut into small cubes
  • 1 medium-sized onion, finely chopped
  • ½ cup (~125ml) olive oil
  • 250 grams pureed tomatoes or passata
  • 1 cup rice
  • 3 cups water
  • salt
  • ground black pepper

In a large pot, heat the olive oil and fry the onions until they have become transparent. Add the eggplant cubes and fry some more. Then add the pureed tomatoes, cover the pot and let cook for about 15 minutes over low heat, stirring from time to time.

Add the water, salt and pepper, stir well and bring to boil. Then, add the rice. Let simmer until the rice is ready and has soaked up almost all of the water, stirring from time to time. Serve with white or brown bread.