Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

• 1 each vegetable bouillon cube
• 2 cup water
• 2 sprigs fresh marjoram, divided
• 1 tbsp olive oil
• 1 small onion, halved and thinly sliced
• 2 clove garlic, minced
• 1 small zucchini squash, cut in half and sliced
• 1 small Japanese eggplant, cut in half and sliced
• 1 Kosher salt, to taste
• 1 Black pepper, to taste
• 1 oz olives, pits removed and roughly chopped
• 3/4 cup long grain rice
• 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
• 2 oz Parmesan, shaved

1. In a medium bowl, dissolve bouillon cube in 2 cups hot water with one sprig of marjoram, and set aside.
2. Place a medium-large saucepot with a lid over medium heat.
3. Add olive oil, and heat until oil lightly smokes.
4. Add onion and garlic, and saute for 2-3 minutes.
5. Add zucchini, eggplant, pinch of salt and pepper, and cook while stirring for 3-4 more minutes.
6. Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot.
7. Heat on high until mixture comes to a boil.
8. Cover with lid, lower heat to medium-low and continue cooking for 15-20 minutes, or until rice is fully cooked and tender.
9. Remove from heat.
10. Leave pot covered, and allow the rice to sit and steam for 5-10 minutes.
11. Remove lid from pot, and fluff rice with a fork.
12. Remove the marjoram sprigs and season to taste with salt and pepper.
13. Divide onto two plates.
14. Top with parsley and cheese.
15. Enjoy!

vegetable bouillon cube, water, fresh marjoram, olive oil, onion, clove garlic, zucchini, japanese eggplant, kosher salt, black pepper, olives, long grain rice, italian parsley

Taken from cookpad.com/us/recipes/350514-japanese-eggplant-zucchini-and-olive-rice-with-marjoram-and-parmesan (may not work)