Rice flan with vegetables

Preparation:

Preparation: Put 4 tablespoons of oil, 30 g. of butter, a little more than half a large onion and brown for about 1 minute. Sprinkle it with whiskey and let it evaporate; then add the soy and let it evaporate. Add the rice and brown it for a few minutes. Then add water in double quantity compared to the quantity of rice and two stock cubes; close the pressure cooker and cook for three minutes after the pressure cooker hisses. At the same time as the rice is cooked, in a large saucepan, cook, with the lid on, without frying, four courgettes and an aubergine in 30 g. of butter and 4 tablespoons of oil. Remove the lid and brown a little; then add 75 g. of grated cheese. Grease a pan that has a central hole and a side opening and sprinkle it with breadcrumbs. When the rice has cooled down a bit, add two whole eggs, 5 tablespoons of grated cheese and mix; make layers of rice, 2 or 3; between these put the courgettes and aubergines and half of the sauce. Sprinkle with breadcrumbs and add a few pieces of butter. Place in a hot oven for 40 minutes in the lower part of the oven, at a temperature of 250 degrees, then brown the upper part for a few minutes. Leave to cool before turning the pan upside down; open it sideways. Present the dish with the sauce and the remains of the aubergines and courgettes. Serve the rice while it is still hot.