Tomato Rice with Eggplant

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 sachets rice (long grain rice)
  • 5 tomato (s) (vine tomatoes)
  • 1 leek
  • 1 eggplant (s)
  • 4 tablespoon tomato paste
  • 1 ½ onion (s)
  • 2 cloves garlic
  • oil
  • salt and pepper
  • thyme
  • basil
  • parsley
Tomato Rice with Eggplant
Tomato Rice with Eggplant

Instructions

  1. Boil rice. Dice aubergine and onions, cut the leek into strips and add the squeezed garlic. Cut the tomatoes into cubes.
  2. Heat 6 tablespoon wok oil. Fry the leek, garlic, onions and aubergine in a wok. Add tomatoes and cook for about 5 minutes. Add rice and tomato paste. Season with salt, pepper, thyme, basil and parsley.

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