Wash the eggplant, cut into large cubes, then season with salt and fold in a colander for 3-4 hours. They need to release a lot of juice and a good dry. From time to time shake the colander.

Boil the rice until soft. I boil so. Rinse 2-3 times in cold water. In a pot of rice to pour water on 2-3 cm above the level of rice. To put on a high heat and once it boils, reduce the heat to low and cover with a lid, pre-wrapped in a linen napkin. To give the stew on low heat for 5-10 minutes and remove from heat.

In a deep saucepan heat the oil and put in it the dried eggplant. Fry on medium heat, stirring, until Browning. Roasted eggplant spread with rice (there is no need to drain the oil from the eggplant).

In the same oil where we fried the eggplant, put chopped onion. Fry, stirring, over medium heat until Golden brown. At the end add to the onions chopped garlic for a minute to fry and put the entire fried rice and eggplant.

All mix well together in a pot, add salt to taste (remember, the eggplant was already SOLIRIS), red: coarse-ground pepper, turmeric, Bay leaf, or a mixture of spices for pilaf. Cover with a lid (wrapped in a linen napkin) and 10-15 minutes then on low heat.

This is a very simple dish, but very tasty. Great variety fast table.