2 tablespoons of olive oil
1 small green pepper (100g), seeded and sliced
2 medium eggplants (400g), sliced into 0.5cm thick rounds
2 medium carrots (240g), peeled and sliced into 0.5cm thick rounds
2 stalks of celery, cut into thin slices
1 medium potato (120g), peeled and cubed
1/4 teaspoon of calabrian pepper flakes
2 tablespoons of chopped parsley
1/2 tablespoon of ground cumin
1 1/2 cups of water (120ml)
1 can of tomato, drained (400g)
2 1/2 cups of cooked rice (400g)
Fresh parsley leaves (for garnish)
2 tablespoons of olive oil
1 small green pepper (100g), seeded and sliced
2 medium eggplants (400g), sliced into 0.5cm thick rounds
2 medium carrots (240g), peeled and sliced into 0.5cm thick rounds
2 stalks of celery, cut into thin slices
1 medium potato (120g), peeled and cubed
1/4 teaspoon of calabrian pepper flakes
2 tablespoons of chopped parsley
1/2 tablespoon of ground cumin
1 1/2 cups of water (120ml)
1 can of tomato, drained (400g)
2 1/2 cups of cooked rice (400g)
Fresh parsley leaves (for garnish)
Heat the olive oil in a large saucepan over high heat
Cook the remaining ingredients, except for water, tomato, and cooked rice, stirring constantly with a wooden spoon, for about 10 minutes
Add the water and tomato, and cook for about 5 minutes
Add the cooked rice, stir, and cook until the legumes are tender (about 5 minutes)
Transfer to a bowl and garnish with fresh parsley leaves
Serve hot
Note: Cooked rice can be found in cans or cooked from scratch
If using canned, drain excess liquid before cooking
If preferred, wash 1 cup of raw rice and soak it for a night
Drain, then cook as above
Drain the cooked rice before using.
