
A vibrant Mediterranean-inspired feast featuring tender roasted eggplants topped with a salty, savory puttanesca garnish. Served over a bed of rich tomato-infused brown rice and finished with creamy crumbled feta, this dish is both wholesome and packed with flavor.
Preheat your oven to 190°C (170°C fan/gas 5). In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add the chopped shallots and a pinch of salt, sautéing for about 8 minutes until softened. Stir in the brown rice and tomato puree, cooking for 1 minute to coat the grains. Transfer the mixture to a medium baking dish (approx. 20 x 30cm) and stir in the garlic and sundried tomatoes.
Pour the canned chopped tomatoes and 500ml of water into the saucepan, using a bit of the water to rinse out the tomato can. Add the stock cube and bring to a boil, stirring until the stock is dissolved. Carefully pour the hot liquid over the rice mixture in the baking dish. Cover the dish tightly with foil and bake for 1 hour 30 minutes, or until the liquid is absorbed and the rice is tender.
While the rice is baking, prepare the aubergines. Score the flesh of the aubergine halves in a diamond pattern, being careful not to cut through the skin. Scatter oregano over the flesh and season with salt and pepper. Rub the remaining olive oil into the cuts. Place the aubergines flesh-side up in a roasting tin. After the rice has been in the oven for 15 minutes, place the aubergines on a lower shelf. Bake covered for 45 minutes, then uncover and bake for another 30-35 minutes until the aubergines are golden and very soft.
In a small bowl, combine the capers, chopped olives, toasted pine nuts, and basil. Fluff the baked rice with a fork and stir in half of this mixture. Toss the remaining mixture with the crumbled feta and cherry tomatoes, seasoning with black pepper. To serve, spread the rice on a large platter, top with the aubergine halves, and spoon the feta mixture over them. Finish with a drizzle of balsamic vinegar and extra virgin olive oil, and serve alongside a fresh green salad.
For a vegan-friendly version, simply omit the feta or replace it with a plant-based Greek-style cheese. If you can't find banana shallots, a small red onion is an excellent substitute. Ensure the baking dish for the rice is tightly sealed with foil to prevent the rice from drying out during the long bake.




