Vegetarian Paella

- Heat 10cl of oil in a large pan. Brown the diced eggplants with their skin for 5 minutes, then drain.

- Replace with the sliced zucchini. Brown them for 5 minutes, then remove them.

- Heat the remaining oil in the pan. Fry the chopped onions with the chopped bell pepper and celery for 2 minutes without browning. Add the rice. Mix well, pour in boiling water to the top.

- Add the 2 tablets of broth. Let cook for 20 minutes, covered. Halfway through cooking, add the saffron and all the vegetables. Serve hot.