Place eggplant in a colander and sprinkle with salt.
Heat olive oil in a large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
Stir in rice, zucchini, red capsicum, tomatoes, wine, water, salt and chilli flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes or until vegetables are tender.
Remove from heat and stir in basil, parsley and rosemary.
I can describe this dish in one word: "Meh.". The vegetables were tasty and the rice was filling, and that was about it. It made for a rather bland meal. I'd like to find a substitute for the wine, as the vintage I used soured during cooking and gave the whole dish a slightly vinegary flavour. - 11 Dec 2014