preparation

• Place the rice in plenty of cold water and let it soak in it for at least 30 minutes. Meanwhile, turn the oven on to 200 degrees. Cut the crowns and the back of the aubergine. Then cut slices of 0.5 centimeters from the eggplant lengthwise. Sprinkle generously with sea salt and allow the moisture to drain from the aubergine. If you have saffron threads, put them in a glass with some water.
• Pat the aubergine slices dry with kitchen paper. Place them on a baking tray – on baking paper – and brush them with some olive oil. Cut the peppers into wide strips and place them next to the aubergine slices. Place them side by side and bake for 20 minutes until golden brown. They must have turned out really nice and crispy. If they aren’t after 20 minutes, bake them another one in the oven.
• Chop the onion finely and fry it in a frying pan in the olive oil until golden brown. Add the finely chopped garlic cloves and fry them. Drain the rice and add it to the pan as well. Stir. Then add 500 ml of water and the finely chopped tomatoes. Add the saffron water or the saffron dye and some salt. Put the lid on the pan, cook it for a few minutes on high heat and then let it simmer for 30 minutes.
• Cut the pita bread into triangular pieces. Brush them with olive oil. Remove the eggplant and the bell pepper from the oven and now place the pieces of pita bread on the baking tray and bake them crispy for about 5 minutes.
• Now it’s time to prepare the fatteh. Place the pieces of bread next to each other in the bottom of a bowl. Place the aubergine slices side by side on the bread. Then make a layer of the pepper strips. Finally, spoon the rice over the vegetables and spread it nicely over it. Finely chop the parsley leaves and divide over the dish. Serve it with a little yogurt, if desired.