Whole Grain Rice & Vegetable Gratin fresh and Mediterranean

1 Cook the integral rice in boiling salted water for 40 minutes and drain. Wash the eggplants and cut them into thin slices. Let them drain with coarse salt for 20 minutes then dry well with paper towels.
2/ In a non-stick pan, sauté the sliced onions and crushed garlic in lemon juice for a few minutes. Season with salt, pepper and thyme.
3/ Sauté the eggplants and tomato slices separately in a covered non-stick pan.
4/ Pour alternately into an oven-safe dish, a layer of rice, a layer of eggplants, tomatoes and a layer of onions. Add the meat broth and bake
(th.5-6) for 30 minutes.
Serve hot
Advice: when buying, choose eggplants that are heavy and firm to the touch.