2 lb eggplant, peeled, cut into ½-inch cubes
Salt and pepper
¼ cup olive oil
3 medium bell peppers (green, red, yellow, orange or a mix), seeded and diced
3 garlic cloves, minced
2 Tbsp chopped fresh parsley
6 cups cooked rice

Preparation: Serves 6
Sprinkle the eggplant with salt and place in a colander to drain for ½ hour.

Heat the oil in a large skillet over medium-high heat. Pat eggplant dry, sprinkle with pepper and stir into the oil. Sauté for 2 minutes, stirring frequently. Turn the heat down, cover and cook the eggplant for 15 to 20 minutes, until it is soft. Add the peppers, stir to combine well, cook until the eggplant is very soft and the peppers are cooked through but still firm. Add the garlic and parsley and sauté for 1 minute. Salt to taste.

Mix the vegetables into the cooked rice. Taste and add salt and pepper if necessary.