EGGPLANT WITH VEGETABLES AND RICE (350 G)

We wash the half of the eggplant, take out the pulp, salt and leave for 20 Minutes to remove the bitterness;

We wash the mushrooms, cut into small pieces and fry in a preheated pan with 1 tsp. oils;

Rinse the eggplant with water, dry it with a paper towel and grease it with olive oil and send it to bake in a preheated oven to 200 ° C for 15 Minutes;

In the meantime, finely chop the onion and pepper, fry in a pan where mushrooms used to be.

Add tomatoes to the vegetables, salt and stew under a closed lid for another 5 - 7 Minutes;

Add finely chopped garlic to the pan and simmer another 2 Minutes;

We mix vegetables with mushrooms and put the resulting stuffing in an eggplant boat and in the oven for 10 Minutes;

Cook rice until cooked and season with oil, salt and herbs as desired.