Vegetables with Brown Rice

Since I'm a veggie freak I loved this one; I use actual brown rice rather than make the recipe Chef Paul has in the book.  If you are a Chef Paul purest, please go get Fork in the road, there are tons more recipes! He has some marvelous desserts.  There's one called Chocolate Yum Stuff, believe you me, it's yummy. My mouth watered when I read it, let a lone when it was made!
                                            On to veggies with brown rice.
Seasoning Mix

2 tsp salt
2 tsp sweet paprika
1 1/2 tsp onion powder
1 1/2 tsp sweet basil
1 tsp garlic powder
1 tsp dry  mustard
1 tsp thyme
1 tsp dillweed
1/2 tsp white pepper
1/2 tsp ground nutmeg
1/4 tsp black pepper
1/4 tsp savoy
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1 eggplant
3 bay leaves
1 tsp minced garlic
2 cup chopped onions
1 cup chopped celery
1 cup zucchini (diced)
3 cup fresh mushrooms
1 cup yellow squash (diced)
1 1/2 cup chopped green bell pepper
1/2 cup apple juice
2 cups defatted chicken stock    *
4 cups peeled, diced fresh tomatoes or 2 14 oz. cans
* see  Sweet Pepper Cream Shrimp recipe                                                                                                
Combine seasoning mix in small bowl.  Peel eggplant quarter it then sprinkle all surfaces with the seasoning mix.  Cook eggplant about 2 min. in a 12 inch frying pan (non stick preferable) you've pre-heated on high heat until brown. (2 min. per side) Add apple juice cook for 6 min. turning eggplant periodically til all the eggplant is caramelized, set aside.
Combine the onions, bell peppers, celery with 1 tablespoon seasoning mix cook stirring periodically til crust forms o the bottom. (12 min or so) Add 1 cup stock scraping bottom to get all the bits. Add garlic Cook until all the vegetables are all evenly brown and sweet tasting. (5 min)When the liquid has evaporated and a new crust has formed; add tomatoes loosening the crust from the bottom . Put in remaining veggies, seasoning mix and stock along with the bay leaves. When adding the eggplant to the skillet make certain it is submerged in the sauce. Reduce heat to medium simmer 12 min. or until eggplant is tender. I prefer the eggplant in smaller pieces as it over brown rice.  Remember,  I prefer true brown rice, which I cook according to the package instructions.