Vegetables and Beef Bolognaise Gratin with White Rice

• 2½ cups oil for deep frying
• 1 medium potato or 300 g, peeled and cut into medium cubes
• 3 medium baby zucchini or 300 g, cut into medium cubes
• 1 medium eggplant or 250 g, cut into medium cubes
• 2 cups cauliflower or 300 g, cut into medium florets
• 2 tablespoons vegetable oil, additional quantity
• 400 g minced beef
• 1 sachet 
• 2½ cups water or 625 ml
• 1 cup mozzarella cheese or 100 g, grated

• For the rice:

• 2 cups rice or 400 g
• 3½ cups water or 875 ml
• 2 tablespoons vegetable oil
• 2 cubes 

Preparation

Heat oil in a pan and fry potato, baby zucchini, eggplant and then the cauliflower. Set aside on kitchen tissues to absorb excess oil. (Fry each vegetable alone in the same oil).

Heat additional oil in pan and sauté minced beef until brown color then add  and water and let it boil with occasional stirring for 8 minutes. Remove from heat.

Combine the fried vegetables with the prepared bolognaise sauce and pour evenly over an oven proof platter.

Sprinkle the top with the grated cheese and bake in a 230˚C preheated oven for 20-25 minutes or until the surface is golden in color.

To prepare the rice:

Add the water to a large saucepan. Add the rice, oil and cubes.

Stir constantly until it boils, cover and cook over low heat for 15-20 minutes or until rice is cooked.