Aubergines with saffron rice

This layered dish reminds me of moussaka or lasagna, but the taste is different due to saffron rice, so it makes a nice alternative.

olive oil

1 white onion, finely chopped

200g Arborio rice

generous pinch of saffron

150ml white wine

3-4 cups vegetable or chicken stock

salt and pepper

2 large aubergines, cut into 5mm thick slices

1 cup passata

200g mozarella, torn

100g parmesan, grated

1) For the rice: fry the onions until soft, then stir in the rice, coating all over. Move around the pan for about 3 minutes, then add the saffron and wine. Let it bubble stirring once and again, until wine slightly reduces. Then add 3 cups of stock, season and bring to the boil. Allow to cook for about 20 inutes, checking on stock levels, and if necessary (if it looks dry) adding extra cup. Take off the heat, cover and let sit allowing stock to soak into the rice. Rice can be let to cool significantly, or be used warm, so do not hurry around it.

2) For the aubergines: coat slices with olive oil and bake in one layer at 200C until golden brown.

3) Coat an ovenproof dish with some of passata. Lay half of the aubergines, following with half mozarella and half parmesan. Next layer is all of the rice. Top it with remaining aubergines. Then passata. Then remaining mozarella and parmesan.

4) Bake at 180C for 30 mins, or until golden brown and bubbling on top.