Ratatouille with rice

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
 3 stalks of asparagus, cut in pieces
2  tomatoes
2 cups of tomato juice
3 to 4 mushrooms
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
salt, pepper to taste

2 cups of rice + 4 cups of water

Preparation:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil, add asparagus,tomatoes, mushrooms, and herbs; mix well, add tomato juice. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Cook rice in water and serve vegetables on rice :-)