Ingredients (serve 6):
200 g. rice
2 aubergines
3 zucchini
2 capsicums
500 g. tomatoes
4 onions
2 cloves garlic
250 ml olive oil
500 ml vegetable stock
1 cup flour
1 pinch saffron
Black pepper
Salt

Preparation and serving:
Cut julienne the aubergines and the zucchini. Salt and leave to drain for 30 min. Cut julienne the capsicums, slice the onion, press the garlic, peel the tomatoes and cut in quarters. Fry the rice in 2 tbsp. olive oil until it gets glazy, and then pour over the stock. Add the saffron, cover and leave it to simmer for 15 min. Powder the aubergines and the zucchini in flour and fry in 3 tbsp. olive oil until they get golden-brown. Sauté the onion, capsicums and the garlic in a bit of oil. Put the rest of the olive oil in a deep pan, add first the rice, then all of the other ingredients, adding the tomatoes last. Heat until everything is hot, stirring occasionally.
Serve hot. Offer Rose.

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