Mediterranean Eggplant and Tomato Rice

1Rinse the rice (1 cup) under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the chopped onion (1 large) and sauté until translucent, about 5 minutes.

3Add the minced garlic (2 cloves) and diced eggplant (1 large) to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the eggplant (1 large) is tender.

4Stir in the chopped tomatoes (2 medium), dried oregano, paprika, salt, and pepper. Cook for an additional 5 minutes until the tomatoes (2 medium) soften.

5Add the soaked and drained rice (1 cup) to the skillet, stirring to combine with the vegetable mixture.

6Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice (1 cup) is cooked and has absorbed the liquid.

7Remove from heat and let it sit covered for 5 minutes. Fluff the rice (1 cup) with a fork before serving.