Eggplant Pilaf

Dice eggplant without peeling, sprinkle with salt and set aside for an hour.

Squeeze out moisture, pat dry and fry in oil until brown, then remove from fire onto absorbent paper

Fry onion in same oil until they wilt mix it with tomatoes, seasoning, parsley, mint and eggplant and put on fire till boiling.

Add rice and enough water to cover, and cook over quick fire, then reduce heat and simmer gently for 30 minutes.