Cut the carrots, potatoes, zucchini, onions, bell pepper, and tomatoes into small pieces. Rinse the rice well, then add the vegetables, salt, and black pepper to the rice and mix well.

Layer the rice mixture and fried eggplant in the pot, alternating until all ingredients are used. Add enough water to cover the rice, stir in 1 tablespoon of bouillon powder, and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender.