Baked Rice & Eggplant Hot Pot with Olives, Dill & Parsley - Vegan Recipe

Ingredients

• 5 tablespoons extra virgin olive oil
• 3/4 cup basmati rice
• 1 eggplant, cubed
• 2 garlic cloves, chopped
• 50g black olives, seeds removed, roughly chopped
• 1/2 bunch dill
• 1/4 bunch parsley
• 1 teaspoon cumin
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• Pinch saffron (optional)
• 500ml vegetable stock
• 1 leek, chopped in half lengthwise and layers separated
• Extra virgin olive oil, to finish
• Salt & pepper