Insalata di riso con melanzane (Eggplant and rice salad)

Yet another Sicilian masterpiece, this rice salad features capers, which give it a nice, sharp edge.
Ingredients 200 gm boiled Basmati rice, cooked, drained and slightly cooled 400 gm eggplant 1 tbsp capers, washed 1 handful mint 2 tbsp olive oil Oil for frying Salt and pepper to season
Method Peel the eggplant and cut it into cubes. Sprinkle with salt and let it stand so all the bitterness is drained away, say 30 minutes. Rinse and pat dry with paper towels. Heat the oil and fry the eggplant till golden in colour. In a bowl, combine the rice, fried eggplant, mint, olive oil and capers. Season with salt and pepper. Serve at room temperature. Note: You could add some cherry tomato or normal tomato if you want to add some colour. Also add some chopped black olive.