Aubergine Pilaf In Olive Oil

Directions

1. Cut stem off aubergine. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube aubergine into 1" cubes. Sprinkle generously with salt & set aside for 3 hrs. Rinse well. Drain as well as possible, but do not tear the aubergine.
2. Soak rice in warm water mixed with 2 ts salt, till the water turns cold.
3. Drain well & set aside.
4. Heat extra virgin olive oil in a heavy pan & cook aubergine cubes, stirring frequently.
5. until tender & golden on all sides. Drain to remove excess oil.
6. Add in onions & pine nuts to same pan. Saute/fry for 15 to 20 min. Stir in the rice & cook, stirring frequently, for 8 to 10 min. Stir in aubergine & rest of ingredients except dill. Add in 3 c. warm water, bring to a boil, cover & cook over medium heat for 5 min. Reduce heat to low & cook until all the water has been absorbed. Stir in the dill.
7. Ensure which the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of which. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 min. Stir. Serve cool.