Vegetarian Paella

Instructions

1. Pour 3 tablespoons water over saffron in a small bowl and set aside.
2. Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
3. Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
4. Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
5. Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
6. Fold in the mushrooms, green beans and chickpeas.
7. Cook for another 15 minutes and serve immediately.