2 garlic cloves, minced
1 medium eggplant, diced into cubes
2 medium tomato, chopped
¼ cup olive oil
½ tsp salt
dash of black pepper
1 cup rice
250-300 ml hot water
In a saucepan/skillet, warm olive oil over medium heat. Add eggplant and cook until golden brown stirring frequently. It will soak all the oil.
Add garlic, tomatoes, salt and pepper. Mix and cook until tomatoes start to release liquid.
Add rice, combine and cook for another 2 min. Add hot water to 2 cm above the rice.
Bring to the boil. cover with the lid, turn heat to low and cook for 10-15 min, depends on the rice you use, until all the liquid is absorbed and rice is cooked.
Let it rest for 10 min and enjoy!