Caponata with Rice Recipe

Ingredients

Serve 4-6

• 2 eggplant/aubergines, diced

• 1 small onion, coarsely chopped

• 3 tbsp extra-virgin olive oil

• 2 stalks celery, finely chopped

• 4 large tomatoes, coarsely chopped

• 1 firm-ripe pear, peeled and coarsely chopped

• 1 cup/100 g black olives

• 1 tbsp salt-cured capers, rinsed of salt

• 1 tbsp sugar

• salt and freshly ground black pepper to taste

• 4 tbsp water

• 2 tbsp vinegar

• 1 1/2 cups/300 g short-grain rice

• 1 tbsp finely chopped basil

Method:

1. Sauté the eggplants and onion in 1 tablespoon of oil in a large frying pan over medium heat for10 minutes.

2. Add the celery, tomatoes, pear, olives, capers and sugar. Season with salt and pepper. Add the water and vinegar. Simmer over low heat for about 15 minutes, or until all the vegetables have softened.

3. Cook the rice in a large pot of salted boiling water for 12-15 minutes, or until tender.

4. Drain and drizzle with the remaining oil. Stir in the basil.

5. Fill four small molds with the seasoned rice, pressing the rice down firmly.

6. Turn the rice out of the molds onto a serving dish and serve with the caponata.