Japanese Eggplant, Zucchini, and Olive Rice

Grate the Parmesan Cheese (2/3 cup) . Remove the leaves from the Italian Flat-Leaf Parsley (2 sprigs) and roughly chop. Halve and slice the Zucchini (1) , Onion (1) , and Japanese Eggplant (1) . Mince the Garlic (2 cloves) .

Pit and roughly chop the Olives (3 1/3 Tbsp) . In a medium bowl, dissolve Vegetable Bouillon Cubes (2) in Water (2 cups) with Fresh Marjoram (2 sprigs) and set aside.

Place a medium-large saucepot with a lid over medium heat. Add Olive Oil (1 Tbsp) 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.