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Method
Make it happen
- 01
Heat oil in a heavy lidded pot; soften the chopped onion for 5 minutes.
- 02
Add the extra vegetables and seasonings as directed below, then stir in crushed garlic for 30 seconds.
- 03
Soften aubergine with onion for 8 minutes.
- 04
Add tomatoes before the stock, use the measured 500 ml stock.
- 05
Add rinsed rice and stir for 1 minute; pour in the measured stock (adjusted if tomatoes are used), bring to a gentle boil and cover.
- 06
Cook on low heat, covered, for 12 minutes.
- 07
Scatter basil over cooked rice.
- 08
Continue covered for 5–8 minutes more until rice is tender; add a little hot water only if necessary.
- 09
Rest the pot covered off the heat for 5 minutes, fluff gently and serve.