Ingredient ! 1 half cups rice (leftover). one by four  cup water (or vegetable stock). 1 tablespoon olive oil. 1 carrots (chopped). 1 zucchini (chopped). 2 eggplant (small skinny or 1 small fat, peeled and sliced). half  teaspoon salt (or more). 1 pinch pepper. . one by four teaspoon dried basil. 1 teaspoon fresh oregano. one by eight  teaspoon red pepper flakes. 1 teaspoon savory (fresh). one by eight  teaspoon dried parsley. 1 teaspoon fresh thyme. 4 cloves roasted garlic (mashed). one by four  cup tomatoes (chopped). one by eight  cup kalamata (chopped). 3 tablespoons balsamic vinegar. 2 tablespoons water. parmesan cheese (shaved, for topping). olive oil (for topping).
Preparation ! Re-heat leftover rice with water or stock. Generously salt eggplant and let stand for 15 minutes. Rinse and pat dry, then chop.
Heat skillet and add oil. When oil is hot, add carrot, zucchini, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally. Add eggplant, herbs, and red pepper flakes and cook 5 minutes more. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more. Combine with rice and let stand for a few minutes. Taste and add more salt if needed. Serve topped with a drizzle of good olive oil and some Parmesan cheese.