Start by preparing your vegetables for layering and pre-heat your oven to 170 C/ 340 F.

Toss the carrots, potatoes, cauliflower, tomatoes and onion in 2 tbsp of olive oil, sea salt and black pepper then transfer to an oven-safe dish and cover with foil. Bake for no more15 minutes so that the veggies are part-cooked and still crunchy.

Next you want to grill your eggplant slices. Pour the remaining olive oil into a small dish and using a pastry brush, grease the eggplant slices before placing on a hot grill or frying pan. Grill each side for 2-3 minutes before greasing the upper facing side and flipping.

Cut a circle of greaseproof or baking paper that is large enough to cover the base of your pot, then line the pot with it. Begin to layer your vegetables starting with the eggplant, then carrots, tomatoes, sliced red onions, potatoes, cauliflower and finally garlic cloves before finishing with the pre-soaked brown rice.

Add the spices to the vegetable stock and mix until well-combined, then gently pour over the rice until the mixture is fully covered - add more water if needed.

Transfer to the stove and gently bring to a boil - you do NOT want a vigorous boil because that will disturb the layers. Once the mixture starts to simmer, reduce to very low heat then cover and cook for 30 minutes.

Once done, remove from the heat and allow to rest for 15 minutes. When ready to serve, use a plate that is larger than the base of the pan to cover and carefully turn over so that the plate is on the bottom. Lift the pan off of the mixture and pray that it keeps its shape!