3 tomatoes, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green bell pepper, chopped
1 cup green onion, chopped
2 tbsp. tomato paste
1 1/2 cups rice
3 cups water
3 cups Bechamel or white sauce
salt and pepper, to taste
4 eggplants, lengthwise, sliced 1/4 to 3/8" thick
flour, salt and oil to fry

Begin by slicing the eggplants to 1/4 to 3/8-inch thickness. Spread salt over and put them to drain into a large colander for 1 hour, after which you will pat dry them, check the salt (add if necessary). Dip them in flour and fry with a small amount of oil to avoid too oil absorbed.

Lay them over absorbent paper and let them cool. Beginning to prepare the rice by sautéing the onion and bell pepper with a bit of oil, then adding the garlic, tomatoes, green onion and tomato paste.

When all these ingredients will become tender and well integrated add the salt and pepper to taste. Add the rice and water, heating to reach boiling point and then reduce the heat a bit and continue cooking the rice until reaching the doneness you prefer and adjust salt and pepper. Depending on the size of the ovenproof container and the amount of eggplant slices, you will divide the eggplants and Bechamel in three parts, and the rice in 2 parts.

Place a layer of eggplants in the bottom of the ovenproof dish, then spread one part of rice and one part of Bechamel over it. Repeat the procedure with another layer of eggplants, rice and Bechamel, then finish with another layer of eggplants and Bechamel.

Place the container into a preheated oven (350°F) and cook until the outside surface will become into a nice golden color.

As most lasagnas, pasticcios and other recipes like this, it will be better after one or 2 days (in the refrigerator, of course). You will reheat it in the oven.

A good light red wine should mate very well, I would suggest a cold Lambrusco!

Submitted by: Luis De Santis - Venezuela