Rice Antipasto
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 60 gr. eggplant, diced
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 60 grs. roasted bell peppers, chopped
  • 100 grs. ham, chopped
  • 2 tablespoons olive oil
  • 2 cups white rice (you may use Arborio)
  • 60 grs. tomatoes, peeled, seeded and chopped
  • 3 cups chicken or vegetable stock
  • Salt and pepper
  • 12 basil leaves
  • Parmesan cheese, grated
  • 60 grs. olives, seeded and chopped
  1. Put the eggplant in a bowl with salted water. Rinse, dry and sauté in olive oil. Reserve.
  2. In the same skillet sauté the garlic cloves, roasted bell pepper and ham. Stir in the reserved eggplant.
  3. 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.
  4. Add the chopped basil leaves, add the cheese and garnish with the olives.
Recipe by PERU DELIGHTS at http://perudelights.com/rice-antipasto/