Rice Pilaf with Fried Aubergine

Add 1/2 cup of olive oil to a pan; add the onion.

Add the garlic and sauté with the onion for 2–3 minutes. In a small pan, toast the pine nuts without oil.

Add the rice, black pepper, allspice, sugar, and salt; stir in the parsley and the toasted pine nuts.

Sauté for 5–10 minutes; then let it rest.

Arrange fried eggplant slices at the bottom of the pot. Add the sautéed rice on top and pour in 4 cups of hot water.

Cover and cook on low heat for 15 minutes.

Turn off the heat; let it rest for 15–20 minutes and serve.