Rice With Eggplant And Tomato Sauce



  • 1 glass of brown rice,  boiled
  • 1/2 eggplant, chopped
  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1 glass tinned tomatoes
  • 1/2 glass tinned lentil
  • 1/2 small pepper, chopped
  • 1 tbsp sesame
  • 2  tbsp caper


Simmer pieces of the eggplant on the olive oil with onion and pepper. Pour over the tomatoes and lentils. Season with sea salt and pepper. Serve with sesame and caper.


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