Summary

Ingredients

• 300 g rice
• 1 onion (s), chopped
• 2 m. Eggplant (s), very finely chopped
• 1 tomato (s), peeled, chopped
• 2 bell peppers (pointed peppers), cut into rings
• Vegetable oil for frying and deep-frying
• salt
• 400 ml water

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Instructions

1. Wash the rice and roast it with the chopped onion in hot oil. Then add the skinned, chopped tomatoes and the water. Add salt as needed. Finish cooking the rice.
2. Fry the very finely chopped aubergines. Fry the peppers cut into rings in a little oil. Fold both under the finished rice and serve.