Couronne d'aubergines 
Oh. Finally I found this recipe for me spectacular, my favorite dish when I was a child and forced my mom to let me for every birthday celebration and everything else! La Couronne d'aubergines, the crown of eggplant!
And what better time to try to do it again if not for the opening dinner of our new home?! (No. We're not done. I still have books lying next to the bed and 2 cabinets ikea to dismantle and bring back and I learned to creep over your eyes closed, for example ...:)) -6
eggplants (long type)
- 300 g of rice (carnaroli)
-400 g of tomato
-2 slices of ham cut top (to make the cubes)
-1 onion -1 clove of garlic-basil
evo-oil-Salt and pepper
Cut the ham into small cubes and set aside. 5
Cut eggplant into thin slices for the length but consistent (so that you do not spappolino) and 1 cut into cubes instead. Fry the eggplant slices and place them in a bundt mold to create the entire case. Surely if the eggplant does not need to put two pieces are long and make sure the slices overlap slightly and leave the outside edges of the pan. Far
brown the diced eggplant with 3 or 4 tablespoons of olive oil and garlic. Apart from cooking the rice and then flavor it with a little 'in raw oil, the diced ham and fried eggplant.
Make a simple gravy with the past, onion and basil, salt and pepper. Do a little shake.
Spread the seasoned rice into the crown of each eggplant and spoon to press it very well compacted. Close to the end with strips of eggplant, press well with your hands and bake for about 30 minutes at 180 degrees. Serve by putting the sauce in the center of the crown. Cut into slices and serve with a spoonful of sauce.
