Eggplant Tomato Rice Skillet

1. In a large skillet, heat olive oil over medium heat.
2. Add chopped onion to the skillet and stir occasionally until they become translucent.
3. Add the chopped eggplant to the skillet and cook until it starts to get tender for 5-7 minutes.
4. Add the chopped tomatoes and cook for another 2-3 minutes until the juices start to release.
5. Add the uncooked rice and stir for a minute or so until it is well combined with the vegetable mix.
6. Pour the water into the skillet and add salt and pepper as per your taste.
7. Stir everything well and cover the skillet with a lid.
8. Turn the heat to low and let the rice and vegetables cook for 20-25 minutes, or until the rice is fully cooked and the vegetables are tender.
9. Remove from heat and let the skillet sit covered for 5 minutes. Serve hot and enjoy!