Eggplant, Zucchini and Rice Bake
1 eggplant, sliced
1 zucchini, sliced lengthways
1 1/2 cups cooked rice
400g tin tomatoes and sliced olives
thinly sliced or grated cheese.
Sprinkle eggplant with salt. Leave for 10 minutes. Wash and pat dry. Char grill eggplant and zucchini slices.
Grease a casserole dish and layer the bottom with eggplant and zucchini. Spread some tomato over that layer. Cover with a layer of cheese. Then a layer of rice. Continue until everything is used. Fill tomato tin with water and pour over. Finish with a layer of cheese. Bake for 45 minutes at 190 degrees.