You can make this using any tomato pasta sauce. Try adding 1⁄2 cup drained roasted red capsicum strips with the eggplant.
1 small chicken stock cube (5g), crumbled
1 tblsp olive oil
1 onion, finely chopped
450g packet microwavable brown rice
350g jar stir-through chargrilled vegetable sauce
180g tub chargrilled and marinated eggplant, drained, coarsely chopped
170g jar marinated and quartered artichoke hearts, drained, coarsely chopped 60g bag baby spinach leaves
Grated parmesan, to serve
Dissolve the stock cube in 1 cup of boiling water in a heatproof jug.
2 Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion. Cook, stirring occasionally, for about 2 minutes, or until soft.
3 Stir in the rice, stir-through sauce and stock. Bring to a boil.
4 Add the eggplant and artichokes. Cover with a lid. Simmer for about 5 minutes, or until liquid is absorbed. Stir in the spinach until wilted. Remove from heat.
5 Serve rice with the grated parmesan.