Eggplant with Rice

Ingredients:

3 medium size eggplants (waited in salty water)
1 medium size onion
8 branches chopped parsley
4 medium size green peppers
15 gr tomato paste
100 ml chopped tomato
200 ml hot water
35 gr rice (waited in water)
100 ml sunflower oil
2 gr salt

Chop the onions small. Heat the sunflower oil in a pan with wide bottom. Add the onions and cook until onions are golden. Clean the green peppers and take the seeds out. Chop them very thin (rings). Add them to tha pan and cook 5 more minutes. Add tomato paste and chopped tomatoes and cook until the water boils out. Peel and slice the eggplants (2 cm) and let the bitter taste goes away in salty water for 30 minutes. Then, add them to tomato mixture and mix. Add rice too. Pour the hot water, drizzle salt and add chopped parsley. Put the lid on the pan and cook for 15 minutes at medium fire. Serve warm.

Bon Appetite!