Eggplant, Zucchini and Sweet Red Capsicum Stew

"Makes a great veggie main meal!"
1 eggplant, cut into 2.5cm cubes
2 tbsp olive oil
1 red onion chopped chunky
5 cloves garlic, minced/pressed
100 g Basmati rice (Substitute: arborio rice, can of lentils)
1 zucchini, cut into 1cm cubes
150g fresh mushrooms, sliced
(Substitute: button squash)
1 large red capsicum, chopped chunky
(Substitute: Green capsicum, olives)
3 fresh tomatoes, diced (Substitute: 1 can of diced tomatoes)
1 cup Marsala wine (Substitute: stock)
1.5 cups water (Substitute: stock)
salt and pepper to taste
1 tsp ground oregano (Substitute: Basil)
15 g chopped fresh parsley (Substitute: corriander)
Place eggplant in a colander and sprinkle with salt. Let stand 10mins then rinse eggplant and pat dry. Heat olive oil in a Dutch oven or large pot, saute onion and until transparent, add rinsed eggplant and saute until slightly browned. Stir in tomatoes, wine/stock/water, rice, zucchini, capsicum, mushrooms, oregano, garlic, salt and pepper. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender. Sprinkle liberally with fresh parsley to garnish. Serve with couscous, rice or pasta.