Aubergine pilaf

1.5kg	Aubergines
270 ml	Olive oil
3 medium	Onions (fine diced)
9 tbsp	Pine nuts
600g	Long grain rice (not easy cook)
6	Tomatoes (concasse, seeds in)
4½ tsp	Sugar
6 tbsp	Currants or raisins
3 tsp	Ground cinnamon
1½ tsp	Allspice (toasted ground)
12 tbsp	Dill (chopped)

Method

1.      Peel the aubergines & cut into 2.5cm dice.

2.      Place the aubergines on tin foil on a baking tray, sprinkle with salt & cover with enough olive oil to coat the aubergines thoroughly, place in an oven at the highest temperature & toast until soft & golden about 15 mins.

3.      Sauté the onion in plenty of olive oil until soft & golden brown.

4.      Add the pine nuts & when they begin to brown add the rice & stir until the rice is well coated with oil.

5.      Add the tomatoes & sugar & simmer for 5 mins.

6.      Pour in the raisins & 1.5 lt water, lightly season & add the spices & stir gently.

7.      Cook covered over a low heat until the liquid is absorbed & the rice is tender.

8.      Stir in more olive oil & the dill, very gently fold in the aubergines & serve cold.