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Ingredientes
- 8 lbs small eggplants
- 2 lbs Spanish onions
- 1 whole celery
- 5 cups sliced green olives
- 2 cups capers (drained)
- 3 28 oz. cans of diced plum tomatoes
- 2 tbsp. sugar (to taste)
- 2-4 tbsp. white vinegar (to taste)
- 3-4 tbsp olive oil (for frying onions and tomatoes)
- vegetable oil for frying eggplants
- salt
- 2 tablespoons olive oil
- 2 cups uncooked Arborio rice
- 6 cups chicken broth
- 1 teaspoon saffron
- 1 cup grated Parmigiano-Reggiano cheese
- 2 cups breadcrumbs ( or more)
View Full Recipe at My Cookbook Addiction
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