Eggplant rice by Lina

Quarter the eggplants and then cut them into large cubes. Degorge them with salt for half an hour and then rinse and squeeze them well.

Place the oil in a pot and sauté the eggplants, then add the rice and the onions and after you have sautéed them well stir in the wine, add the diced tomatoes and the tomato paste, the salt, the sweet red pepper and finally the hot water where you have already dissolved the vegetable stock cube.

10 minutes before you turn off the heat add the finely chopped parsley.

Serve with feta cheese.