Ingredients
2 aubergines
1 onion
2-3 sprigs of parsley
1 cup olive oil
500 g chopped tomatoes
1 cup Arborio or long grain rice
2 ½ cups water
Salt, pepper
Preparation
1. Wash the aubergines and cut into cubes. Leave in salted water for about ten minutes
2. Add the olive oil in a saucepan and sauté the chopped onion
3. Squeeze the aubergines to remove the excess liquid and add them in the saucepan with the onion to wilt
4. Then add the parsley, tomatoes and water
5. Let the mixture boil for 10 minutes over medium heat and then add the rice. Lower the heat, cover the saucepan and allow food to absorb all liquid
From the book “Mykonos: Tastes and Traditions” by Olga Markari
