Rice With Eggplant And Tomato Sauce


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INGREDIENTS:

  • 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

METHOD:

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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