Rice With Aubergines

Preparation:

Preparation: Peel the aubergines, cut them first into large slices and then into cubes, put them on a colander, sprinkle them with salt and leave them to lose water for 1 hour. After the indicated time, drain them well and dry them. Heat plenty of oil in a pan, throw in the aubergines and fry them, then drain them with a slotted spoon and transfer them to lose the grease on absorbent kitchen paper. Put 4 tablespoons of oil in a pan, brown with a clove of garlic, add the tomatoes cut into strips and sauté for a few seconds, then add salt and pepper, add the aubergines and cook for at least ten minutes over low heat. Meanwhile, pit the olives. Boil plenty of water, salt it, add the rice and cook it al dente. Drain the rice, season it first with the tomato and aubergine sauce, then add the olives, capers and basil leaves. Stir quickly and serve immediately piping hot.