Middle-Eastern Eggplant and Potato Stew

Rinse the basmati rice and drain. Heat a pot with a lid over a medium heat with the butter. Once melted, add the drained rice, salt, and the measured water and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, chop the eggplants into bite-sized pieces. Place them in a colander over a plate. Sprinkle salt over and let it stand for 10 min. Peel and finely chop the onion. Deseed and chop the green pepper into small chunks. Pick and finely chop the parsley leaves. Peel and finely mince the garlic. Once the eggplants "sweat", give them a quick rinse and pat dry.

Meanwhile, peel and chop the potatoes into bite-sized pieces. Place them in a microwave safe bowl, cover with a plate and microwave on high for 4-5 min until they are halfway cooked through. Alternatively, you can boil or steam the potatoes for 5-7 min until they are slightly softened.

Heat a large pan over a medium heat, add the pine nuts and dry toast them for 1 min until golden, remove and set aside in a small bowl. To the same pan, add a drizzle of olive oil. Once hot, add the eggplant with a pinch of salt. Fry for 6-7 min until golden. Add the onion and garlic and cook for 5 min further. Add the allspice, coriander cumin powder, curry powder, paprika powder, tomato paste, and fry for 1-2 min further.

Add the passata, pomegranate molasses, brown sugar, vegetable stock cube,measured water, and peppers to the stew. Bring to a boil and simmer, covered, for 5 min. Add the potatoes and simmer for 5 min further or until the eggplant is cooked through.

Serve the eggplant stew over the rice and garnish with the fresh parsley leaves and pine nuts.