Eggplant pilaf
1/2 cup Sitia Extra Virgin Olive Oil (for frying) 2 tablespoons Sitia Extra Virgin Olive Oil 1 lb eggplants 2 medium onions, finely chopped 3 medium ripe tomatoes, peeled, seeded and chopped 1 cup rice salt and pepperWash eggplants, remove stems, cut into dice, sprinkle with salt and let them stand for half an hour.
Wash and drain rice: Put it in a large bowl with hot water to cover it, add 2 tablespoons salt and when water goes cold, place rice in a colander and rinse thoroughly under the tap.
Dry diced eggplants, fry lightly in olive oil and place on paper towels to absorb excess oil. In a pot heat 2 tablespoons olive oil, brown onions for 3 minutes, add rice and stir for 5 minutes. Add tomatoes, salt and pepper, fried eggplants, 2 1/2 cups warm water and cook on moderate heat for about 20 minutes until all liquid has been absorbed.