Ingredients (serve 4):
4 big trigla filets
250 g. rice
150 ml olive oil
150 ml dry white wine
4 gloves garlic
4 onions
750 g. tomatoes
2 aubergines
1 bouquet garni
1 bunch parsley
1 tbsp. flour
1 lemon
1 pinch safran
Black pepper
Salt

Preparation and serving:
Peel and dice the aubergines, then salt and leave ti drain for 1 hour. Put the filets on cooking paper to drain, and then sprinkle on both sides with salt and pepper. Cut the onion in slices. Press 2 cloves garlic. Peel the tomatoes and dice 4 of them. Saute half of the onion, and then spread it on the bottom of an oiled baking tin. Order the fish filets over the onion and por over the wine. Simmer for 20 min. in the oven. Wash the rice and cook for 15 min. in 350 ml water, then flavor with safran, black pepper and salt. Saute the 4 whole tomatoes in olive oil. Saute as well the rest of the onions. Add to the onion the flour, diced tomatoes, the rest of the garlic cloves and the bouquet garni and leave it to simmer. Drain the aubergine dices and sauté in the rest of the oil, then sprinkle with fine chopped parsley and pressed garlic. Drain the fish filets and arrange in a a serving plate. Add the stock that remains from the fish after the simmering to the tomato mixture and leave it to simmer for another 5 – 7 min. Arange around the filets the rice, aubergine dices and slices lemon.

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