200g brown rice
2 tablespoons olive oil
1 tablespoons butter
1 large aubergine, cut in 1/2-inch cubes
1 medium onion, diced
salt, to taste
2 bell peppers, cut into squares
1 tin plum tomatoes, drained and cut in half
4 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/2 teaspoon pepper
40g fresh parsley
150g cheese, grated
Preheat the oven to 190 degrees C (Gas Mark 5).
Warm the oil and butter in a large frying pan.
Add the aubergine and onion, salt them lightly, and rapidly saute them to distribute the oil.
Cook over medium heat until the aubergine is soft but not mushy, about 5 minutes.
Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste.
Stir carefully, combining everything well.
Add the rice to the pan along with the water.
Turn up the heat to bring the water to a boil, then transfer everything to a large baking dish.
Lay a piece of greese proof paper over the top, cover with foil, and bake until the rice is done, about 40 minutes.
Sprinkle cheese on top and return to the oven for 5 minutes.
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