Baked Stuffed Eggplant with Rice

Steps

1. Preheat oven to 200°C / 400°F.
2. Slice the top and bottom off each eggplant, then slice one side lengthwise to create a lid.
3. Scoop out the eggplant flesh with a knife and spoon, leaving a 1 cm-thick wall. Chop the scooped flesh and reserve it for the filling. Soak hollowed eggplants in water to prevent browning while preparing the rest.
4. Heat olive oil in a frying pan over moderate heat.
5. Saute the onion and garlic until soft and translucent.
6. Add the chopped eggplant flesh, season with salt and pepper, raise heat to high, and cook until softened.
7. Stir in the tomato paste and cook for 1 minute.
8. Add the diced tomatoes and red pepper. Cook until softened, then remove from heat.
9. Stir in the rice, parsley, basil, 1 teaspoon dried oregano, pine nuts, and 80 ml olive oil to make the filling.
10. Stuff each eggplant with the filling and replace the lid.
11. Place the stuffed eggplants in a baking pan with potato wedges arranged around them.
12. Scatter the chopped tomato over the potatoes.
13. Drizzle with 60 ml olive oil and sprinkle the remaining 1 teaspoon dried oregano over everything.
14. Season with salt and pepper, then pour 310 ml water into the pan from the side.
15. Cover with parchment paper and secure with aluminum foil.
16. Bake for 1 hour 20 minutes.
17. Uncover and roast a few more minutes until potatoes and eggplants get some color; raise heat to 220°C / 430°F if there's excess water in the pan.
18. Rest in the oven with the door slightly open for 30 minutes to let the rice and potatoes absorb the juices.
19. Serve.