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Slice the eggplant crosswise in 1.5 cm – ½ inch slices, then cut into 2.5 cm – 1 inch pieces.
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Preheat the extra virgin olive oil in a 30 cm – 12-inch cast iron skillet over medium-high heat.
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Add the eggplant and stir to coat with the oil. The eggplant may soak all of the oil, this is okay. Saute for five minutes, until the eggplant has softened.
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Add onions and saute for another five minutes. The eggplant and onion will both melt down slightly.
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Add tomatoes and garlic and cook for an additional minute. Season with salt and oregano. Mix.
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Add the rice and stir to combine. Stir in the stock.
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Place in a pre-heated oven, covered, and bake at 200°C – 400°F for thirty minutes, until all the liquid has been absorbed.
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Remove from the oven and let cool. Taste and adjust seasoning if necessary.
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Garnish with basil and serve.