Step 1

Cut the eggplants into lengthways into wedges. Brush with regular olive oil and griddle until mostly done, set aside

Step 2

Soak the rice in a bowl, set aside

Step 3

Add a good drizzle of olive oil (2-3 tablespoons) and sauté the onions on medium heat until golden

Step 4

Lower the heat and add the garlic and mushrooms, sauté for another 5 minutes

Step 5

Add the tomatoes, tomato concentrate, black pepper, 7 spice and enough boiling water to cover.

Step 6

After ten minutes, add the eggplants and salt, simmer for another 20-30 minutes until the eggplants are well done

Step 7

As the stew is simmering, add the vermicelli rice to a pot with a drizzle of sunflower oil and sauté until lightly golden for around five minutes

Step 8

Then add the drained rice to the pot and 1/2 tsp of salt, sauté for another minute then add the boiling water.

Step 9

Bring to the boil then cover and simmer on the lowest heat for 15 minutes exactly

Step 10

Taste the sauce and adjust the salt/water if necessary before turning off the heat.