Eggplant - bell pepper saute with black and mahogany rices

Unlike how I've made eggplant sautes in the past, I used no onion, but did use diced red and yellow bell peppers. It came out quite well with flavors of the many ingredients (e.g., rosemary from my garden, fresh ground black pepper, red wine, capers) coming through nicely with a rather subtle and not at all overpowering garlic undertone.

I recently bought Lundberg Farms Black Japonica rice, consisting of short-grained black and medium-grained mahogany rices. I like this company's products but am not sure I've had this variety before. I used my Zojirushi rice cooker and cooked the rice in vegetable bouillon, as I usually prepare rice. It was fabulous, one of the best rices I've had in memory! I served the wheat sourdough bread with artisinal extra virgin olive oil. I have a bunch of celery to use up, hence its appearance again tonight!