- 200g organic black rice
- 8 baby aubergines, halved
- Vegetable oil to fry
- 2 tins of organic chopped tomatoes
- 3 shallots
- 2 cloves garlic
- 100ml red wine
- 2 tbsp extra virgin olive oil
- Handful of herbs of your choice
- Pinch of salt and pepper
- Small pinch of cayenne pepper
Start with the sauce by chopping the onions and garlic very finely. Add to a pot along with the olive oil and fry on a very low heat for about 10 minutes until transparent. Make sure not to let it burn as it will add a bitter taste to the sauce instead of a sweetness. When done add the red wine and let boil until reduced to half which usually takes 5 minutes or so. Add the tomatoes and and let simmer for roughly 30 minutes or until it reaches the texture you desire. Add the seasoning and herbs right at the end, basil is my favourite but thyme or parley works just as well.
Whilst the sauce is cooking put the rice on as it takes nearly 30 minutes to cook, follow the instructions on the packet. When it’s done, drain well it and return it to the pot to steam during the time it takes to fry the aubergines. (And don’t be scared by the colour of the water, it does turn completely black) Season if needed.
Pour a generous amount of vegetable oil into a pan, it should cover the whole base well. The majority of it will be left in the pan so don’t worry if it seems like a lot. Leave on full heat for a couple of minutes until steaming hot, then add your halved aubergines cut side down. Leave for 4 minutes or so or until dark golden brown, then turn and fry for another 3 minutes. Transfer to a plate with some kitchen towel to soak for a minute or so before serving. Sprinkle with some herbs.