Eggplant and Vegetable autumn Pilaf

A tasty rice dish that has plenty of flavour and can be eaten on its own or as a side.

Ingredients

2	Courgettes
1	Eggplant
1	Red capsicum
1	Red onion
4 Tbsp	Olive oil
1 ¼ cups	Basmati rice (Main)
2 cups	Chicken stock
1 to taste	Salt & freshly ground pepper
¼ cup	Almonds
2	Lemons
2 Tbsp	Parsley

Directions

1. Chop veges into 2cm cubes. Toss eggplant, courgettes, capsicum and red onion (finely sliced) in three tablespoons oil and then grill or pan fry until just tender.
2. Heat remaining oil in a casserole or saucepan and stir in rice. Add vegetables along with chicken stock, salt and pepper. Bring stock to the boil and then immediately cover and reduce heat to a low simmer for 20 minutes.
3. Gently stir pilaf prior to serving and top with toasted almonds, grated rind of half a lemon and parsley.