Step 1

In a large, wide pot heat l/4 cup/60 ml of the olive oil over medium heat and cook the onions until soft and pale gold, 8 to 10 minutes, stirring frequently. Add the garlic and stir for a few minutes to soften. Add the eggplant chunks and cook until they begin to soften.

Step 2

Stir in the rice and toss to coat in the oil. Pour in the tomatoes and the water or wine. Season with salt and pepper, cover, and simmer until the rice and eggplants are tender, stirring occasionally.

Step 3

About 5 minutes before removing from the heat, add the oregano and parsley. Just before serving, stir in all of part of the remaining cup/180 ml olive oil, if desired.