Rice with Eggplant

• ½ cup olive oil

1 onion – grated

Salt

3 glasses of water

For the eggplants: Cut the eggplants lengthwise into four pieces, then dice them into small cubes. Place your pan on the stove and add sunflower oil, then heat it. Fry the prepared eggplants until golden brown. Remove them to a paper towel to drain excess oil. Cover with a lid to keep them soft.

For the rice: Add olive oil to a pot and heat it. Sauté the grated onions until they are well softened. Add salt, pepper, ground cinnamon, dried mint, and allspice and sauté. Add the tomatoes and granulated sugar and mix. Add the rice and eggplant and sauté lightly. Add the water, cover, and cook over medium heat until boiling, then reduce the heat and simmer. Once the rice is cooked, stir it once to aerate it and let it rest. When the rice has cooled, transfer it to a serving dish and serve cold.