Palermitan rice

For four people:

  • 200 g rice
  • 100 g Caciocavallo Ragusano cheese
  • a small bunch of basil
  • 1 aubergine
  • 4 ripe tomatoes
  • juice of 1 orange
  • vegetable broth
  • extra virgin olive oil
  • salt and pepper

 

Wash the tomatoes and cook them in boiling water until the peel is not crushed, then pull them out of the water and peel. Transfer the pulp obtained in a saucepan, add some washed basil leaves, salt and pepper and cook for 25 minutes on low heat until the sauce reaches a smooth consistency. 

In a pan, pour a tablespoon of olive oil, orange juice and some washed and chopped basil leaves. Stir, add the rice and let it flavor and roast for a few minutes on high heat. Prepare the vegetable stock and keep it warm, then pour it little by little and cook until the rice is al dente. 

Meanwhile, wash and cut the aubergine into rounds. Fry the slices in a pan containing hot oil. When ready, pull them out and put them to lose excessive fat on a plate lined with paper towels.

Put some layers of fried eggplant on an oven dish, along with rice, grated cheese, tomato sauce and some whole basil leaf. When you finish the ingredients, bake in preheated oven at 180 ° C for 15 minutes.

Serve immediately.