|500.00 ml||rice — cooked|
|1.00||aubergine — large, diced|
|100.00 g||bacon — chopped|
|200.00 g||fresh mushrooms, halved|
|425.00 g||soup — minestrone|
|5.00 ml||fresh basil|
|sea salt and freshly ground black pepper|
|125.00 ml||cheddar cheese — grated|
Preheat the oven to 180 ºC (350ºF). Grease an ovenproof dish. Spoon the rice into the dish.
Sprinkle the brinjal with salt and leave for about 15 minutes in a colander. Pat dry. Fry the bacon until done. Remove from the pan. Sauté the brinjal and mushrooms in the pan fat until golden brown. Sprinkle the vegetables and bacon over the rice in the dish. Mix the milk with the soup and season with basil and salt and pepper to taste. Pour the soup mixture over the vegetable mixture in the dish and sprinkle with the cheese. Cover and bake for about 30 minutes or until the dish is warmed through. Remove lid during last 10 minutes of cooking so the cheese can brown lightly.