In a saucepan cook the vegetables soup for about 40 minutes in slightly salted boiling water, 15 minutes before the end of cooking add the rice. Drain everything and add the chopped tuna, seasoned with extra virgin olive oil, grated lemon peel and Santoreggia herbs. Put the aubergines in a non- stick pan and thaw them by turning them on both sides. Line a single- portion molds or a single one with aubergine slices, fill with vegetable rice crushing it lightly with spoon. Cook in oven for 15 minutes, Remove from the tin once cooked and place on a round plate.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”