Ingredients
200 ml olive oil
4 cloves of garlic, finely diced
1 large eggplant, cut into large cubes
1 large red and 1 large green bell pepper, diced
250 gm each of flageolet and white beans
250 gm mangel, roughly diced
4 artichoke hearts
2 tomatoes, skinned and diced
2 cups/400 g medium grain rice
Salt
1.8 tsp hot paprika
A few saffron threads

Procedure:
Heat the olive oil and fry the garlic briefly. Add the vegetables and fry briefly. Pour in 4 cups/1 litre water and stir in the rice. Season with salt, paprika and saffron. Boil for 10 minutes, then simmer for 10 minutes on a low heat, adding water if necessary. Leave to stand briefly before serving.