• ½ kilo of aubergines
• 12 whole cloves of garlic
• 3 tomatoes
• 3 green peppers
• ¼ glass of olive oil
• 2 onions
• 1 dessert spoonful of black pepper
• 2 soup spoonful of rice
• 1 teaspoonful of salt
• ½ bunch of mint
• 11/2 bunches of sweet basil

Preparation

Score the skin of the aubergines at intervals. Chop them. Peel the garlic, skin the tomatoes and chop them. Fry the finely chopped onions in olive oil. Add the vegetables ad sprinkle some pepper and put it on a light fire. When it has had enough juice, wash the rice and add it. After the vegetables and the rice are cooked, put it on a plate, arrange and sprinkle the chopped mint and the sweet basil.