1. Sprinkle peeled and diced eggplant with salt and set aside for bitter juices to drain off while you prepare the other vegetables. When ready to use, rinse under cold water and squeeze out any liquid. 2. Combine all the ingredients except the thinly sliced potato and hot water in a lightly greased baking dish and mix well. 3. Add hot tap water. 4. Completely cover with the potato slices and brush with olive oil. 5. Bake in a moderate oven until the rice is soft and potatoes are cooked - about 1 - 1 1/2 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
