Summary

Ingredients

• 2 bags rice (cooking bag)
• 600 ml vegetable stock
• 1 zucchini
• 1 eggplant (s)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 onion (s)
• 15 cocktail tomatoes
• salt and pepper
• some garlic
• 2 tablespoon olive oil

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Instructions

1. Cook the rice in the broth until cooked. Meanwhile, dice the aubergine very small and fry in a pan without fat (otherwise it will soak up with fat).
2. Also dice the zucchini, bell pepper and onion, halve the tomatoes and add to the aubergines. Steam briefly (the vegetables should still be nice and crisp) and season with salt, pepper and garlic and season to taste.
3. Add the rice and oil, stir in briefly and serve immediately. Tastes great as a main course, but also very tasty with meat and fish.