Instructions

1. Bring a pot of water to a boil for the rice. Once boiling, salt the water and cook the rice, stirring occasionally. Drain when cooked.
   
2. While the rice is cooking, cut the eggplant into cubes.
   
3. Heat a bit of oil in a pan and sauté tthe eggplant for about 20 minutes, stirring occasionally. Add water as needed to prevent sticking or burning.
   
4. Meanwhile, in a separate small pan, heat a bit of oil with a sprig of rosemary.
   
5. Cut the tofu into cubes, chop the chili, and add them to the pan with the rosemary. Sauté over low heat, stirring regularly.
   
6. When the eggplant is almost done, finely chop the cherry tomatoes and add them to the pan with the eggplant. Season with salt and black pepper and cook for a few minutes, stirring regularly.
   
7. Once the rice, vegetables, and tofu are cooked, combine everything in the pan with the eggplant. Sauté for a couple of minutes, stirring frequently.