Serves 8 Difficulty
1 medium eggplant, peeled and cut into 1/2" X 2 " strips Kosher salt Olive oil for sauteeing 1 medium onion, thinly sliced 1 green pepper, thinly sliced 2 small zucchini, cut into strips 3 garlic cloves, minced 15 ounce can plum tomatoes 1/4 cup chopped parsley 1/4 cup chopped basil Salt and fresh ground pepper to taste 20 black olives, chopped 2 cups aborio rice 2 eggs 1/2 cup parmesan cheese Salt
Preheat oven to 375 degrees F.
Coat bottom and sides of a 1-1/2 quart casserole dish with butter.
Place eggplant in a collander over a plate and sprinkle with salt. Let sit for 30 minutes.
In a large, heavy skillet heat 2 tablespoons oil over medium heat. When hot, add onion and green pepper; cooking until vegetables soften.
Remove onions and peppers to a plate and add another tablespoon of oil to skillet, then add zucchini and garlic. Cook until vegetables soften. Remove to plate with onions.
Add another tablespoon of oil to skillet; add eggplant, cooking until softened.
Return all vegetables to skillet; adding tomatoes, herbs, salt and pepper. Cook over low heat for 15 minutes. Vegetables should be soft and the mixture moist, but not soupy.
Bring a stock pot of salted water to a boil and add rice. Boil for 12 minutes and drain. Let sit for 5 minutes then mix in eggs and cheese. Season to taste with salt.
Pour rice into casserole dish, reserving enough rice to cover top. Press rice onto bottom and up sides of casserole dish. Pour vegetable mixture into rice mold and top with olives. Top with remaining rice, pressing edges together to seal the shell. Bake for 30 minutes.
To unmold, slide a knife around edge of casserole dish. Place a plate upside down over top of casserole. Carefully flip casserole dish over so that the plate is now on the bottom. Carefully remove casserole. Cut into wedges and serve.