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Cut the eggplants into lengthways into wedges. Brush with regular olive oil and griddle until mostly done, set aside
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Soak the rice in a bowl, set aside
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Add a good drizzle of olive oil (2-3 tablespoons) and sauté the onions on medium heat until golden
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Lower the heat and add the garlic and mushrooms, sauté for another 5 minutes
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Add the tomatoes, tomato concentrate, black pepper, 7 spice and enough boiling water to cover.
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After ten minutes, add the eggplants and salt, simmer for another 20-30 minutes until the eggplants are well done
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As the stew is simmering, add the vermicelli rice to a pot with a drizzle of sunflower oil and sauté until lightly golden for around five minutes
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Then add the drained rice to the pot and ½ teaspoon of salt, sauté for another minute then add the boiling water.
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Bring to the boil then cover and simmer on the lowest heat for 15 minutes exactly
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Taste the sauce and adjust the salt/water if necessary before turning off the heat.