Ana Petrovic Nutricionista - Ragout with Eggplant and Zucchini

Ingredients

• Salt the eggplant and leave it in a strainer to stand for 30 minutes, then rinse it under cold water and let it drain completely.
• Bake eggplant until it takes on a brown color
• add the onion and cook for another 5 minutes, adding hot water at a time
• Then add the rice, zucchini, bell, tomatoes, tomato juice, water, salt and a little red pepper