Eggplant, mozzarella and saffron rice bake | Recipe Cart | Recipe Cart

Ingredients

• 4 small eggplants (about 1kg total), sliced into 0.5cm rounds
• ½ cup plus 1½ tbsp olive oil
• 1 brown onion, finely diced
• 2 garlic cloves, crushed
• 1½ cups arborio rice
• ¼ cup white wine
• pinch saffron threads
• 1-1½ cups vegetable or chicken stock (you may need a little more than the 1 cup depending on the rate of evaporation)
• 2 cups tinned chopped tomatoes
• 2 cups store-bought flavoured tomato pasta sauce (marinara or alla vodka work well)
• 400g buffalo mozzarella, grated
• a few basil leaves to scatter