Eggplant and peppers stewed with tomato rice

Remove the seeds of the peppers and cut them all over, remove the eggplants and cut them all over, cut the onions into 1cm squares and cut the bacon into 1cm wide. Cut two shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded sh

Put olive oil and garlic in a pot over low heat and when the aroma comes out, add the onion and peppers, add a little salt, and fry until the onion is soft.

Add eggplant, bacon and a little salt to 2 and saute.

Add tomato sauce, water, 2 tablespoons Worcestershire sauce, and 1 tsp Tabasco to 3 and simmer for 5 minutes.

Add 4 slices of shredded shiso leaves, soy sauce, remaining Worcestershire sauce, Tabasco and parsley, and simmer on a plate for 5 minutes, then season with salt.

Place rice in a bowl and sprinkle butter cut into 1cm squares, cover with plastic wrap, heat in a microwave (600W) for 1 minute, then add 5 slices of shredded shiso leaves to garnish.