In a saucepan heat the remaining oil and fry the rice. Add the eggplant sofrito and the tomatoes. Pour the chicken or vegetable stock, salt and pepper. Bring to a boil. Lower the heat to very low, put the lid on and cook, undisturbed, for 30 minutes.
Add the chopped basil leaves, add the cheese and garnish with the olives.
Recipe by PERU DELIGHTS at https://perudelights.com/rice-antipasto/