If using Camargue red rice, pour it into a colander the night before and rinse in cold water, then let stand in a bowl covered with water overnight. Drain the water the next day. Bring vegetable stock to a boil with a little salt, add rice, reduce heat and simmer for 20-25 minutes. Pour into a colander and drain.
Finely chop onions and garlic. Remove stem and flower end from eggplant and zucchini and cut into 1.5-cm cubes.
Clean the peppers and cut into strips. Blanch tomatoes, skin, seed and cut into pieces. Heat olive oil in a large skillet and sauté onion and garlic cubes until light.
Add eggplant, zucchini and bell bell pepper and fry briefly. Add salt and pepper, deglaze with vegetable stock and cook covered over low heat. After 5 minutes, add the tomatoes and simmer for 3 minutes. Sprinkle in the herbs and season to taste. Butter a baking dish, pour in the drained rice.
Spread the vegetables evenly on the rice layer and sprinkle with the grated cheese. Bake in the preheated oven at 200°C for about 20 minutes.
