Wash and clean vegetables.
Cut into small dice courgettes, peppers and aubergines and cut the tomatoes in half.
Add two tablespoon olive oil in a wok or in a non-stick pan and brown the garlic. Add vegetables to browned garlic, pour half-glass of water or wine and put the lid on the wok. Cook for 15’ stirring occasionally.
Put the rice in a pot full of water, without preheating it, and when it is boiling add salt. Cook for about 16/17’ checking the texture at will and then drained
When the vegetables are cooked, add salt and, if necessary, paprika and pepper.
Combine cooked rice with vegetables into a wok or non-stick pan and sautéed it for 1’. Season with extra virgin olive oil.