Rice pilaf with aubergines

A very Summery and delicious recipe! Simple ingredients but really a great idea to have a light but filling meal during the hot days! It can be served plain or along with some Greek chilled yoghurt

Adapted from a recipe of Argyro Barbarigou,
a prominent Head Cook and restaurateur
Check out her site Argiro for more delicious recipes

Ingredients (for 4 people):
2 medium aubergines
1 clove of garlic, finely chopped
1 large yellow onion, grated
1/2 tea-cup of olive oil
4 ripe but firm tomatoes, finely chopped
2 tbsp of flat-leaf parsley, finely chopped
1 tea-cup of rice (I use Uncle Ben's long grain)
1 small glass of white dry wine (optional -my addition)
2 ½ tea-cups of vegetable stock (optional - my addition -you can use water)
salt
black pepper

Method:
Rinse, pat dry and dice the aubergines into medium cubes. Put in a large bowl and soak in water for 10 minutes. Then squeeze well with your hands to drain the excess water.

In a wide (not too deep) pot warm the oil on medium heat and sauté the onion for about 4 minutes stirring with a wooden spoon until softened but not browned. Add the garlic and the aubergines and sauté for another 5-6 minutes.

Pour over with the wine (if used), add the tomatoes, the stock (or water), season with salt and pepper, cover with the lid and simmer the sauce for 10 minutes.

Add in the pot the rice and the parsley and stir with the spoon. Turn the heat to medium-low, leave the pot uncovered and cook for 10 minutes or until the rice has absorbed all the liquids and it is fluffy.

Take the pot off the heat, cover it with a clean kitchen towel, put the lid on top and leave the food to rest for 5-6 minutes. In this way the towel will absorb all the steam and the rice will get fluffier.

Serve immediately or at room temperature.