Salade provencale: rice salad with sauteed tomato and aubergine, anchovies and olive oil dressing

Monder the tomatoes: cut a small cross on top and remove the stem end; plunge into boiling water about 20 seconds, then into very cold water, and slip off the skins.

Halve the tomatoes, scoop out the seeds and juice from both cavities with a spoon, flatten and cut into rough cubes.

Press one garlic clove into olive oil; roughly chop the parsley.

Briefly saute the tomatoes in the warm oil with salt and pepper; add the garlic and a little parsley, stir under 10 seconds and take off the heat.

Trim the aubergine and cut into large cubes; saute in two or three tablespoons of oil over high heat with salt and pepper a few minutes until starting to fall apart, then transfer to a bowl.

Dressing: dissolve a pinch of salt and of pepper in one measure of red wine vinegar, add three measures of olive oil and whisk.

Dress 200 g cooked rice with the olive oil dressing, add the tomato and aubergine (about 200 g) and mix; finish with anchovies.