CAPONATA RICE SALAD:

1 1/2 cups long grain rice
1 onion finely chopped
1/4 cup plus 2 tb olive oil
1 eggplant cubed
2 garlic cloves, crushed in the mortar or finely chopped
3 tb Balsamic vinegar
2 tomatoes, chopped
2 tb small capers, drained
1/4 cup chopped stuffed green olives
1 rep pepper, chopped
1/4 cup finely chopped mixed fresh herbs, such as basil, marjoram,
oregano, parsley and cilantrillo

Cook the rice according to package instructions. Cook in a skillet in 2 tb olive oil, the onion until translucent. Add the eggplant, garlic and red pepper. In a large bowl, while still warm, toss the rice with the remaining 3 tb olive oil and the balsamic vinegar. Add the eggplant mixture, tomatoes, capers, olives and fresh herbs and toss. Season with salt and pepper. Let stand for at least 20 minutes before serving.