Confit aubergines with white rice

Ingredients\/strong>\/p>

2 aubergines
4 spring onions
200 g rice
100 g serrano ham
12 cherry tomatoes
1 endive
2 garlic cloves
400 mL water
Virgin olive oil
Vinegar
Salt\/p>

Method:\/strong>\/p>

Peel and chop the spring onions and fry them lightly in a pan until they brown. Chop the serrano ham, add it and fry it lightly. Peel the aubergines, chop it and add them to the pan. Season to taste and cook for 10-15 minutes. Peel the garlic and brown it in a different pan with some oil. Add the rice, stir it and add the water (double the amount of rice) and a pinch of salt. Cook for 18-20 minutes. Serving: Grease a round portion-sized bowl with some oil. Put a layer of rice at the bottom, then a layer of aubergine, and another of rice. Push it down so it is compact and then turn it out onto a plate. Wash the tomatoes and endive. Chop and season with oil, vinegar and salt. Serve as a side dish. If you like you can add some tomato sauce to the aubergine to give the dish some colour.\/p>