Aubergine (Eggplant) and Rice

  • 6 tbsp extra-virgin olive oil
  • 3 garlic cloves, chopped
  • 2 Aubergines (eggplants) diced
  • 3 very ripe plum tomatoes, peeled and diced
  • 12 handfuls long grain rice
  • 2 tbsp dried oregano
  • salt and pepper

Contributed by: Lorenza De'Medici

Source: 'A Passion for Vegetables'

Serves 6


  1. Heat half the oil in a pan and sauté the garlic for about 3 minutes, or until translucent. Add the Aubergine and sauté for about 5 minutes over a low heat, stirring occasionally.
  2. Add the tomatoes and salt and pepper to taste, cover and cook for about 20 minutes or until the liquid has evaporated.
  3. Meanwhile, bring a large saucepan of water to a boil and add a little salt and the rice. Cook for about 12 minutes until al dente, then drain and mix with the remaining oil.
  4. Pile the rice on a platter, pour the aubergines on top, sprinkle with the oregano and serve immediately.  

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