Rice bowl with sardines and grilled veggies

Rinse the basmati rice in cold water until the water runs clear. In the saucepan, bring 30 cl of water to a boil with a pinch of salt. Add the rice, cover and cook over low heat for 15 min. Turn off the heat and let it rest for 5 min with the lid on.

Wash the zucchini and the eggplant. Cut them into 2 cm cubes without peeling them. Set aside in a bowl.

In the nonstick skillet, heat 1 tbsp of olive oil over medium heat. Add the diced zucchini and eggplant and salt lightly. Cook for 8 to 10 min, stirring now and then, until they're tender and lightly golden.

Drain the canned sardines in olive oil. Use a fork to flake them roughly into a bowl. Set aside.

Split the cooked rice between two serving bowls. Add the grilled veggies and the flaked sardines. Drizzle with a little olive oil and add a bit of pepper.