Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients (serves 4):Method: Dice the aubergine, courgette and tomato. Peel and chop the onion and garlic. Heat the olive oil in a frying pan and add the vegetables, cook for about 10 minutes.
Add about 4 tablespoons of olive oil then the rice.
Leave to brown for 3 minutes and add the stock. Cover and leave to simmer over a low heat for 30 minutes until all the stock is absorbed. Add parmesan and chopped basil leaves and serve.