Summary

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

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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.