Grate the Parmesan Cheese (2 ounce). Remove the leaves from the Italian Flat-Leaf Parsley (2 sprig) and roughly chop. Halve and slice the Zucchini (1), Onion (1), and Japanese Eggplant (1). Mince the Garlic (2 clove).
Pit and roughly chop the Olives (1 ounce). In a medium bowl, dissolve Vegetable Bouillon Cube (2) in Water (2 cup) with Fresh Marjoram (2 sprig) and set aside.
Place a medium-large saucepot with a lid over medium heat. Add Olive Oil (1 tablespoon) and heat until oil lightly smokes. Add onion and garlic, and sauté for 2-3 minutes.
Add zucchini squash, eggplant, Kosher Salt (to taste) and Ground Black Pepper (to taste) and cook while stirring, 3-4 minutes. Add olives, fresh marjoram, Long Grain White Rice (3/4 cup) and vegetable stock.
Heat on high until mixture comes to a boil. Cover with lid, lower heat to medium-low, and continue cooking for 15-20 minutes, or until rice is fully cooked and tender. Remove from heat. Leave pot covered, and let sit and steam 5-10 minutes.
Remove lid from pot, and fluff rice with a fork. Remove the marjoram sprigs, and season to taste with salt and pepper. Serve and top with parsley and Parmesan cheese.