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Boil the rice in salted water for 15-18 minutes, drain and stir in 2 tablespoons of oil from the jar of aubergines, leave to cool.
Add the chopped cherry tomatoes, the chopped feta, the herbs, 2 more tablespoons of the aubergine oil, 5-6 tablespoons of tomato passata, some chilli pepper to taste and the shredded aubergines to the rice and mix in well.