Heat oven to 400F/200C. Toss the eggplant cubes, zucchini, pepper, chopped onion, and tomato with the oil, in a roasting pan and season with salt and pepper.
Roast for 15 - 25 minutes (until the vegetables are fully cooked)
Meanwhile, heat the oil in a saucepan add the garlic and cook it starts to brown.
Mix in the tomatoes, oregano, stock, and seasoning. Add the rice and bring to boil. Lower the heat to low heat, cover and simmer 15 -20 minutes until the rice is tender.
Add the roasted vegetables and parsley. Taste for seasoning and serve.
Notes
* This recipe calls for parboiled or converted rice. In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).