Arancini alla norma, prelibatezza sicula!

500 g arancini rice or arborio rice 1.2 liters water 50 g butter 1 sachet saffron Salt to taste 40 g grated cheese For the sauce 500 g tomato puree 1 clove garlic fresh basil salt and extra virgin olive oil For the filling 2 large eggplants (about 1.2 kg) 80 g ricotta cheese, for grating (salted or baked) 200 g mozzarella cheese For the filling 400 g water 200 g 00 flour For breading and frying breadcrumbs vegetable oil for frying