Tomato eggplant Rice

I had some fresh tomatoes and a new jar or tomato paste so I decide to give making tomato rice a try.... which then got utterly out of hand with me adding everything that wasn't in the original recipe that I was suppose to follow. Plus since I had packaged instant japanese curry, I decided to cook up some long beans and carrot and throw them in with the curry. I didn't follow the recipe but it ended up pretty awesome!

Ingredients:
Leftover rice
Eggplant
Diced fresh tomatoes
Tomato paste
Onions
Oil
Oregano (or any other herbs that you like such as Thyme, etc)

• Step 1, in a pan (preferably a dutch pan or any pan that you'd use to fry rice) heat up some oil. 
• Step 2, when the pan is heated, add in the onions and fry till the onions are soft.
• Step 3, add in the eggplants and stirfry till they become slightly soft. Then add in the tomatoes to fry.

Add in the eggplants before the tomatoes because they take a much longer time to cook compared to the tomatoes.

• Step 4, add in the rice and mix well. 
• Step 5, Take around 2 tbs (depending on the amount of rice) and add the herbs. Mix the paste with some warm water in a cup before pouring it over the rice. Mix well till the rest color has spread out evenly.
• Step 6, continue to fry the rice with occasional mixing to ensure that the rice is not too wet
• Step 7, serve it on a plate/bowl and it's time to eat!

If you don't like eggplants, you could always pair this up with other vegetables such as bell peppers to add that extra punch in the flavour or just simply leaving it with just tomatoes. Use your creativity and explore. I like to just see what's left in my kitchen and cook. 

Hugs for everyone~ Explore away~