Easy Recipe: Aubergine Sauce with Saffron Rice

Aubergine Sauce with Saffron Rice, We need prepare 19 Ingredients And 7 Steps

Ok now Tutorial of Aubergine Sauce with Saffron Rice

You can cook Aubergine Sauce with Saffron Rice by using 19 ingredients and 7 steps. Here is how you cook Aubergine Sauce with Saffron Rice.

Ingredients of Aubergine Sauce with Saffron Rice

1. Prepare 500 g of eggplants (aubergines), about two small ones, roughly chopped.
2. You need to prepare 1 of large bell pepper, roughly chopped.
3. Prepare 250 g of onions (1 big onion), diced.
4. Prepare 1 of small piece of ginger root, finely sliced.
5. You need to prepare 2 cloves of garlic, minced.
6. Prepare 75 g of olives, diced.
7. You need to prepare 1 tablespoon of capers.
8. Prepare 800 g of crushed tomatoes (two cans).
9. Prepare 1 of vegetable stock cube.
10. Prepare of Few teaspoons of sugar.
11. Prepare to taste of Sweet paprika, chili flakes, salt, black pepper, cayenne pepper.
12. Prepare pinch of sumach (optional).
13. You need to prepare 1-2 teaspoons of garam masala.
14. Prepare of rice:.
15. Prepare 1 1/2 cup of long grain rice, uncooked.
16. Prepare 1 of big pinch saffron.
17. You need to prepare 1 tablespoon of unsalted butter.
18. You need to prepare 2 handfuls of unsweetened dried barberries or cranberries.
19. Prepare 1 tablespoon of granulated sugar.

Aubergine Sauce with Saffron Rice directions

1. Heat some oil in a wok over high heat. Add eggplants in a single layer (you may have to do this in batches). Fry until browned (not cooked through). Remove from wok and set aside in a colander.
2. Add some more oil to the wok and toss in the bell pepper until charred. Set aside in the same colander.
3. Next, reduce heat to medium, oil the wok if needed. Add the onion and fry until golden brown, then add ginger and garlic. After about 1 minute, add capers, olives and crushed tomatoes.
4. Transfer all the vegetables from the colander into the wok. Simmer over low heat for 40-45 minutes with the seasoning: sugar, stock cube, salt, pepper, cayenne pepper, chili flakes, garam masala, sumach and sweet paprika.
5. In the meantime, cook the rice in 3 cups of water and a pinch of saffron. Cover until ready to eat.
6. Finally, prepare the berries: heat some butter in a small frying pan. Add barberries and sugar. Toss berries for about 2 minutes and take off heat.
7. To serve: scoop some rice in a bowl, top with crispy berries and the vegetable sauce. Enjoy :).

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