Unusual. Easy. Minty. Aromatic.
 

Food painting artwork

30x30cm oil on canvas. I've explored and blended all the lovely purpley and other colours that the eggplant gives in soft light. There's two eggplants in this painting...

You know how sometimes you first hear of someone's favourite sandwich, say peanut butter, banana and honey. And your instant reaction is, 'YUK!' And somehow, you are convinced against your better judgement to try it. Just one incy wincy tiny bite. And it's nowhere near as bad as you imagined. In fact, it's quite good. Well that's a bit like seeing the ingredients for this recipe. They don't look promising. You're unlikely to have tried this combination before. But it's actually delicious. I promise.

2 tablespoons olive oil

2 onions, chopped, sliced or diced

1 large eggplant (aubergine), cut into small cubes

2 pinches salt

2 cups vege stock

1 cup arborio rice

3/4 cup or about 220g cooked chickpeas

4 tomatoes or about 200g, roughly chopped

1 teaspoon ground allspice

1 teaspoon brown or raw sugar (if you use white sugar make sure the teaspoon measure is a level not rounded one)

2 tablespoons chopped fresh mint

Saute onion in oil until appealingly edible.

Add the eggplant and salt and cook until softened. A few spoonfuls of the stock will help here too.

Stir in the rice until it is as coated with as much oil as possible.

Add all the other ingredients.

Cook just below a simmer with the lid on for 15-20 minutes or until the rice is done.

Serves 2. I think. Feel free to update me if necessary.