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Categories:Viewed: 71 - Published at: 6 years ago
Ingredients
- 1 large onion, chopped
- 1 medium eggplant, peeled and diced
- 1 capsicum, diced
- 4 medium tomatoes, peeled and chopped
- 12 cup rice
- 1 tablespoon parsley, chopped
- 2 teaspoons mint, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- salt and pepper
- 1 large potato, peeled and thinly sliced
- 12 cup hot water
Method
- Sprinkle peeled and diced eggplant with salt and set aside for bitter juices to drain off while you prepare the other vegetables.
- When ready to use, rinse under cold water and squeeze out any liquid.
- Combine all the ingredients except the thinly sliced potato and hot water in a lightly greased baking dish and mix well.
- Add hot tap water.
- Completely cover with the potato slices and brush with olive oil.
- Bake in a moderate oven until the rice is soft and potatoes are cooked - about 1 - 1 1/2 hours.
